Marinading the Chicken
- 1 ½ lbs chicken (thigh is better than breast)
- ½ cup greek yogurt
- 1 ½ tbsp oil (ideally mustard oil)
- 1 tbsp ginger garlic paste
- 1 tbsp lemon juice
- 1 tsp garam masala
- 1 tsp red chili powder (kashmiri or any other low-heat chili)
- 1 tsp coriander powder
- 1 tsp dried fenugreek leaves (if you can find them)
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp turmeric
- Add everything except the chicken to a mixing bowl.
- Mix the marinade well. It has to be thick and not of dripping consistency. Taste it and add more salt and chili powder if needed.
- Make deep gashes over the chicken and add it to the bowl.
- Marinate the chicken well into the gashes.
- Cover and set aside for at least 6 hours. If you reduce the marination time, chicken will not turn soft and juicy. It may not get cooked well if making on tawa.
Grilling
- 1 tsp red chili powder (kashmiri or any other low-heat chili)
- 1 ½ tbsp oil (ideally mustard oil)
- Mix the chili powder and oil together, and set near the grill.
- Put the chicken on the grill.
- After flipping the chicken, baste with chili-oil mix. You only need to do this twice (once on each side), but you should do it after that side has been heated.
- Finish cooking the chicken.