This recipe is built around yogurt-marinated chicken thighs finished with a hot curry leaf and garlic tempering. It’s a technique-driven dish where texture, aroma, and balance matter more than heat alone.
The yogurt marinade does most of the heavy lifting. Yogurt gently tenderizes the chicken while forming a protective coating that helps prevent moisture loss during cooking. Ginger and garlic establish a savory base, Kashmiri chili powder provides color and mild warmth, and turmeric adds an earthy undertone. Curry leaves bring a citrusy, herbal aroma that immediately sets this dish apart from more generic spiced chicken recipes.
Chicken thighs are used intentionally. They stay juicy under higher heat, absorb flavor well, and are far more forgiving than breast meat. This makes them ideal for grilling or smoking without drying out.
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2 comments
I enjoy grilling, barbecue, and open flame cooking. I loved this recipe and technique. The finishing oil put it over the top. I will get a photo next time. Keep up the good fucking work 😉
One of my all time favorite chicken recipes!