This recipe will work with any kind of chicken, but here, we are using quick-cooking, boneless, skinless chicken thighs. By the end of the recipe, the chicken will be so tender, you won’t even need a knife. Marinate the chicken first in full-fat Greek yogurt (you want a thick yogurt here), chili powder, cumin, turmeric, garam masala, coriander, grated ginger, and grated garlic. For the traditional deep red hue, you can either seek out Indian Kashmiri chili powder, or use red food coloring in the marinade. Because we’re using bright yellow turmeric and standard chili powder here, our chicken is going to take on an orange hue.
Finally, you’ll just need a few pats of melted butter to brush over the chicken before broiling. This is the secret ingredient that gives the chicken that deliciously moist texture and rich flavor. You can optionally serve this with sliced onions, fresh lemon, and cooked rice.
Collected by Cookingtom
I’m Brian Danny Max, a chef and a writer at cookingtom.com. I’m here to talk about food and cooking, and to share some of my favorite recipes with you all! I’ve been interested in food and cooking since I was a child. My parents are both great cooks, and they taught me a lot about the kitchen. I’ve been cooking professionally for about 10 years now, and I’ve loved every minute of it! I specialize in healthy, flavorful recipes that are easy to make at home. I believe that anyone can cook a delicious meal, no matter their skill level. I’m here to help you learn how to cook, and to show you that it’s not as difficult as you might think! I hope you’ll check out my blog and my recipes, and I look forward to hearing from you!