Post by Jody on Apr 13, 2018 21:15:30 GMT -8
INGREDIENTS
7 dried Kashmiri or guajillo chiles, broken into pieces, seeds removed
1 1½-inch piece ginger, peeled, coarsely chopped
4 garlic cloves
½ cup plain whole-milk yogurt (not Greek)
3 tablespoons chopped cilantro stems
3 tablespoons fresh lime juice
2 tablespoons mustard oil (optional)
1 tablespoon ground coriander
1 tablespoon smoked paprika
1½ teaspoons dried mango powder (amchoor; optional)
1½ teaspoons crushed dried fenugreek leaves
1½ teaspoons garam masala
1½ teaspoons ground cumin
2 tablespoons vegetable oil, plus more for grill
1½ pounds skinless, boneless chicken thighs, patted dry
Kosher salt
PREPARATION
Place chiles in a medium bowl and pour in hot water to cover. Let sit until chiles are very soft, about 30 minutes; drain.
Blend chiles, ginger, garlic, yogurt, cilantro stems, lime juice, mustard oil (if using), coriander, paprika, mango powder
(if using), fenugreek leaves, garam masala, cumin, and 2 Tbsp. vegetable oil in a blender until smooth. Transfer marinade
to a large resealable plastic bag. Season chicken generously with salt and add to marinade. Seal bag and turn to coat chicken.
Chill at least 2 hours.
Let chicken sit at room temperature 1 hour before grilling.
Prepare a grill for medium heat; oil grate. Remove chicken from marinade, letting excess drip back into bag, and grill,
turning every minute or so, until beginning to char in spots, 8–10 minutes total. Transfer to a platter and let rest 5–10
minutes before serving.
Do Ahead: Chicken can be marinated 12 hours ahead. Keep chilled.
7 dried Kashmiri or guajillo chiles, broken into pieces, seeds removed
1 1½-inch piece ginger, peeled, coarsely chopped
4 garlic cloves
½ cup plain whole-milk yogurt (not Greek)
3 tablespoons chopped cilantro stems
3 tablespoons fresh lime juice
2 tablespoons mustard oil (optional)
1 tablespoon ground coriander
1 tablespoon smoked paprika
1½ teaspoons dried mango powder (amchoor; optional)
1½ teaspoons crushed dried fenugreek leaves
1½ teaspoons garam masala
1½ teaspoons ground cumin
2 tablespoons vegetable oil, plus more for grill
1½ pounds skinless, boneless chicken thighs, patted dry
Kosher salt
PREPARATION
Place chiles in a medium bowl and pour in hot water to cover. Let sit until chiles are very soft, about 30 minutes; drain.
Blend chiles, ginger, garlic, yogurt, cilantro stems, lime juice, mustard oil (if using), coriander, paprika, mango powder
(if using), fenugreek leaves, garam masala, cumin, and 2 Tbsp. vegetable oil in a blender until smooth. Transfer marinade
to a large resealable plastic bag. Season chicken generously with salt and add to marinade. Seal bag and turn to coat chicken.
Chill at least 2 hours.
Let chicken sit at room temperature 1 hour before grilling.
Prepare a grill for medium heat; oil grate. Remove chicken from marinade, letting excess drip back into bag, and grill,
turning every minute or so, until beginning to char in spots, 8–10 minutes total. Transfer to a platter and let rest 5–10
minutes before serving.
Do Ahead: Chicken can be marinated 12 hours ahead. Keep chilled.