These Indian-spiced chicken thighs get intense flavor from a marinade of pureed garlic, ginger and chiles mixed with toasted cumin and mustard seeds. The puree should be thick, “almost like a pesto,” says chef Preeti Mistry. Slideshow: More Chicken Thigh Recipes 

May 2015


Recipe Summary test

40 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • In a skillet, toast the coriander, cumin, fenugreek, mustard seeds and chiles de árbol over low heat, stirring, until very fragrant, about 5 minutes. Let cool slightly, then grind in a spice grinder.

  • In a blender, mince the garlic, ginger, turmeric and serranos with 1/4 cup of the oil. Add the cilantro and the remaining 1/4 cup of oil and puree to a coarse paste. Stir in the spice mixture and 1 teaspoon of salt.

  • In a bowl, massage the marinade all over and under the chicken skin. Refrigerate at least 4 hours or overnight.

  • Light a grill or preheat a grill pan and brush with oil. Grill the chicken over medium-low heat, turning, until golden and cooked through, about 40 minutes.

  • In a saucepan, cover the potatoes with water and add the butter and saffron. Simmer over moderate heat until tender, about 15 minutes. Drain and season with salt.

  • Arrange the chicken on the potatoes on a platter and garnish with mint and cilantro. Serve with the seasoned yogurt.

Make Ahead

The marinade can be refrigerated overnight.

Suggested Pairing

Pair this grilled chicken dish with a fragrant, full-bodied white.