Tandori-Style Chicken Thighs

Grilled chicken thighs loosely following Swasti’s recipes. I pretty much tripled all the spices because they were old. Also added in some fresh dill to replace the kapsuri methi, added a nice touch. Mommy had one bite, and said “What did you put in there?” (in a good way).

Ingridients:

• 3 pounds boneless skinless chicken thighs. Should be fairly thin cut, try to butterfly if not already. Cut deep slits into the thighs to better absorb marinade

• 3/4 cup plain yogurt (Recipe asked for greek, I had partially strained yogurt). If you cook on stovetop, moisture is more of an issue.

• 1-2 tablespoons garam masala

• 1-2 tablespoons chaat masala (store bought)

• 1 tablespoon chili powder (I used gochugaru, result was mildly spicy)

• 1 teaspoon ginger, grated

• ~5 cloves of garlic, mashed

• freshly ground black pepper (probably about 1/2 teaspoon)

• 1 tablespoon ground cumin

• 1 tablespoon ground tumeric

• 1 teaspoon ground coriander

• 1 teaspoon amchur (dried mango powder)

• 1 tablespoon oil

• salt to taste

• chopped dill 1/4 cup

Procedure:

• Mix all ingredients except chicken. Adjust to taste — this should be slightly saltier than you want the final chicken

• Add chicken and massage in marinade. Let marinade at least 12 hours

• Cook chicken on grill.