Grilled Chicken With Kashmiri Red Chili Marinade Recipe Kit Recipe

About this recipe

Elevate your grilling game with our Grilled Chicken with Kashmiri Red Chili Marinade Recipe Kit! This kit brings together bold flavors with a blend of garlic, ginger, cumin, black salt, and the signature heat of Kashmiri chili powder. Marinated in creamy Greek yogurt and grilled to perfection, this dish is a smoky, spicy delight. Perfect for summer BBQs or a quick weeknight dinner, this recipe is easy to prepare and packed with authentic Indian flavors. Order now on the AnyFeast website or app and bring the taste of Kashmir to your table!

Ingredients

• 100 g Coriander Leaves
• 500 g Chicken Thigh Boneless
• 500 g Curd
• 500 Ml Champion Oil
• 200 g Table Salt
• - Red Chilli Powder
• 25 g Ginger Garlic Paste
• 20 g Turmeric Powder
• 50g Everest Garam Masala
• 50 g Cumin Powder
• - Coriander Powder

Instructions

1. 1. Gather all ingredients: 500g chicken (preferably thighs or breasts), 2 tbsp Kashmiri red chili powder, 1 tbsp ginger-garlic paste, 1 tbsp lemon juice, 1 tsp turmeric powder, 1 tsp garam masala, 1 tsp cumin powder, 1 tsp coriander powder, 2 tbsp yogurt, 1 tbsp mustard oil, salt to taste, and fresh coriander leaves for garnish.
2. 2. Clean the chicken thoroughly under running water and pat it dry with a paper towel. Make shallow cuts on the chicken pieces to allow the marinade to penetrate deeply.
3. 3. In a large mixing bowl, combine Kashmiri red chili powder, ginger-garlic paste, lemon juice, turmeric powder, garam masala, cumin powder, coriander powder, yogurt, mustard oil, and salt. Mix well to form a smooth marinade.
4. 4. Add the chicken pieces to the marinade and coat them evenly, ensuring the marinade gets into the cuts. Cover the bowl with cling film and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to infuse.
5. 5. Preheat the grill or barbecue to medium-high heat (around 200°C). If using an oven, preheat it to the same temperature and set it to the grill mode.
6. 6. Lightly grease the grill grates with oil to prevent the chicken from sticking. Place the marinated chicken pieces on the grill, leaving space between them.
7. 7. Grill the chicken for 6-8 minutes on each side, or until fully cooked and charred to your liking. Use a meat thermometer to ensure the internal temperature reaches 75°C.
8. 8. Once grilled, remove the chicken from the heat and let it rest for 5 minutes to retain its juices.
9. 9. Garnish the grilled chicken with freshly chopped coriander leaves and serve hot with naan, roti, or a side of salad and mint chutney.