Avoiding Additives and Preservatives

Check the spices and peppers for colour and anti-caking agents. Use fresh lime juice and an all-natural yogurt; I use Astro brand.

Combine ingredients in blender

Marinate chicken and then grill under cooked through

Chile-and-yogurt-marinated grilled chicken

Ingredients:

7 dried hot chiles, broken into pieces, seeds removed

1½-inch (3.8 cm) piece ginger, peeled, coarsely chopped

4 garlic cloves

½ cup (125 ml) plain whole-milk yogurt (not Greek)

3 tablespoons (45 ml) chopped cilantro stems

3 tablespoons (45 ml) fresh lime juice

1 tablespoon (15 ml) ground coriander

1 tablespoon (15 ml) smoked paprika

1½ teaspoons (7.5 ml) crushed dried fenugreek leaves or seeds

1½ teaspoons (7.5 ml) garam masala

1½ teaspoons (7.5 ml) ground cumin

2 tablespoons (30 ml) vegetable oil, plus more for grill

1½ pounds (680 g) skinless, boneless chicken thighs, patted dry

Kosher salt

Preparation:

Place chiles in a medium bowl and pour in hot water to cover. Let sit until chiles are very soft, about 30 minutes; drain. Blend chiles, ginger, garlic, yogurt, cilantro stems, lime juice, coriander, paprika, fenugreek leaves, garam masala, cumin, and 2 Tbsp. vegetable oil in a blender until smooth. Transfer marinade to a large resealable plastic bag. Season chicken generously with salt and add to marinade. Seal bag and turn to coat chicken. Chill at least 2 hours.

Let chicken sit at room temperature 1 hour before grilling.

Prepare a grill for medium heat; oil grate. Remove chicken from marinade, letting excess drip back into bag, and grill, turning every minute or so, until beginning to char in spots, 8–10 minutes total. Transfer to a platter and let rest 5–10 minutes before serving. Serves 4. Do Ahead: Chicken can be marinated 12 hours ahead. Keep chilled.

From Bon Appetit