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Yes, you’ll need a lot of spices, but it’s not much work from there. Let the chicken marinate for 12 hours to get the most impact. This recipe is from Gunpowder, an Indian restaurant in London.
Recipe information
Yield
4 servings
Ingredients
7
1
4
½
3
3
2
1
1
1½
1½
1½
1½
2
1½
Preparation
Step 1
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.
Step 2
Let chicken sit at room temperature 1 hour before grilling.
Step 3
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.
Step 4
Do Ahead: Chicken can be marinated 12 hours ahead. Keep chilled.
Nutrition Per Serving
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Reviews (4)
Back to TopThe recipe is familiar to any fan of Indian food, but where is the recipe for the yoghurt-based sauce that goes with it? I've made it at home many times. It's the accompanying sauce that makes this dish special. I'd make this again, but not until I find out what the sauce is!
Anonymous
Kansas City, MO
5/16/2024
What is the side sauce? Recipe needs updating as ingredients do not match preparation.
Anonymous
Denver
7/24/2021
these were delicious. i used bone-in skin-on thighs and lowered the grill and cooked a bit longer, but they were moist and tasty. not too many spices at all!
brushjl
solon, ohio
11/28/2017