2-inch piece of ginger
4 cloves of garlic
2 habanero chilis (or 1 jalapeño if you want a milder dish)
½ cup whole-milk yogurt
1 tsp salt
1 tsp Kashmiri chili powder (or paprika)
¾ tsp hot chili powder
½ tsp ground turmeric
½ tsp ground cumin
¾ tsp granulated sugar
1 tsp garam masala
2 pounds skin-on, bone-in chicken pieces
In a blender, combine
- 2-inch piece of ginger, peeled and sliced into coins
- 4 cloves of garlic, peeled
- 2 habanero chilis, stem removed seeds left in (or a jalapeño if you want a milder dish)
- ½ cup whole-milk yogurt
- 1 tsp salt
- 1 tsp Kashmiri chili powder (or paprika)
- ¼ to ¾ tsp hot chili powder
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ¾ tsp granulated sugar
- 1 tsp garam masala (or use a substitution, below)
Run the blender until a smooth paste forms, adding a tiny bit of water if needed to get it moving.
Trim excess fat from
- 2 pounds skin-on, bone-in chicken pieces
I’m partial to thighs, but any pieces can work. Large breasts, if used should be cut in half.
Combine the chicken and paste, mixing thoroughly. Refrigerate for for at least 4 hours. Cook on a grill, starting with the skin side up; indirect heat is better. Flip to finish cooking the skin side. (I haven’t cooked this in the oven, this but it should cook for 30-40 minutes at 425º F on a tray.)
Note that if you don’t have garam masala you can make a mixture of the following spices, using more of the earlier ones on the list and less of the later ones. Everyone’s idea of what’s in this spice mix is different so look around on the web, and if you don’t have one of the ingredients listed, just omit it and fill in with the others: (all are ground herbs) coriander, cumin, cardamom, black pepper, cinnamon, cloves.