Name: Chile-and-Yogurt-Marinated Grilled Chicken
Yield: 4 servings
Ingredients: 7 dried Kashmiri or guajillo chiles, broken into pieces, seeds removed; 1 1½-inch piece ginger, peeled, coarsely chopped; 4 garlic cloves; ½ cup plain whole-milk yogurt (not Greek); 3 tablespoons chopped cilantro stems; 3 tablespoons fresh lime juice; 2 tablespoons mustard oil (optional); 1 tablespoon ground coriander; 1 tablespoon smoked paprika; 1½ teaspoons dried mango powder (amchoor; optional); 1½ teaspoons crushed dried fenugreek leaves; 1½ teaspoons garam masala; 1½ teaspoons ground cumin; 2 tablespoons vegetable oil, plus more for grill; 1½ pounds skinless, boneless chicken thighs, patted dry; Kosher salt

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Peden + Munk

Yes, you’ll need a lot of spices, but it’s not much work from there. Let the chicken marinate for 12 hours to get the most impact. This recipe is from Gunpowder, an Indian restaurant in London.

Recipe notes