Ingredients:

  • 2 lbs chicken thighs (bone-in, skinless)
  • 1 tsp sea salt
  • 1 tbsp fresh lemon juice
  • 1/2 cup plain full-fat Greek yogurt
  • 2 tbsp ginger-garlic paste
  • 1 tbsp Kashmiri Red Chili Powder
  • 1 tsp Garam Masala
  • 1 tsp cumin powder
  • 1 tsp dried Fenugreek leaves (Kasuri Methi)
  • 2 tbsp mustard oil or melted ghee

Instructions:

  1. Pat the 2 lbs chicken thighs completely dry with paper towels. Use a sharp knife to make 2-3 deep diagonal slashes across the thickest part of each thigh. Rub the 1 tsp sea salt and 1 tbsp lemon juice into these cuts. Note: This first marination helps the salt penetrate deeply before the thick yogurt blocks its path.
  2. In a medium bowl, whisk the 1/2 cup Greek yogurt, 2 tbsp ginger garlic paste, 1 tbsp Kashmiri chili, 1 tsp garam masala, 1 tsp cumin, and 1 tsp crushed fenugreek leaves. Slowly drizzle in the 2 tbsp mustard oil while whisking until the mixture looks glossy and uniform.
  3. Coat the chicken thoroughly in the yogurt mixture, making sure to shove plenty of marinade into the slashes you made. Cover and refrigerate for at least 45 minutes, though 4 hours is better. Note: Don't go over 12 hours or the lemon juice might make the texture slightly mealy.
  4. Preheat your grill to medium high (about 400°F/200°C). Lightly oil the grates. Place the chicken on the grill and close the lid. Cook for 7-8 minutes until the edges begin to blacken and sizzle.
  5. Turn the chicken over. Brush any remaining marinade over the top. Grill for another 6-8 minutes until the internal temperature hits 165°F and the aroma is intensely smoky.
  6. Remove the chicken from the heat and place it on a warm platter. Cover loosely with foil and let it rest for 5 minutes. Wait for the fibers to relax and soak back up their juices.
  7. Squeeze a fresh wedge of lime over the top and sprinkle with a pinch of extra garam masala. The steam from the chicken will bloom the raw spices instantly.
  8. Plate the chicken with sliced red onions and a side of cooling mint chutney. The contrast between the hot, spicy meat and the cold, tangy dip is what makes this dish legendary.