Spicy Indian Chicken

Have made lots of traditional Indian food (taught by my Punjabi neighbors), so felt comfortable making mods: first, added heat with fresh serrano (swapping out some of the cayenne), mashed cumin seed in mortar/pestle with the garlic, chili, spices, and juice, backed down the salt by half (as others recommended), and used chicken tenders (had them on hand), throwing them on the grill over 400-degree heat, but not direct flame. Next time will add a touch of oil to moisten the paste for grilling.

Have made lots of traditional Indian food (taught by my Punjabi neighbors), so felt comfortable making mods: first, added heat with fresh serrano (swapping out some of the cayenne), mashed cumin seed in mortar/pestle with the garlic, chili, spices, and juice, backed down the salt by half (as others recommended), and used chicken tenders (had them on hand), throwing them on the grill over 400-degree heat, but not direct flame. Next time will add a touch of oil to moisten the paste for grilling.

Upped the hot spice to 2 tsp., but because I find cayenne a bit too aggressive and with fewer distinguishable flavor notes, I substituted a 1tsp of Aleppo pepper for the cayenne. May try it with Piment d'Espelette, for even more character, and subtler heat. This recipe also works with two healthy sized whole breasts, skinned and boned, and cut into thirds on the bias, providing six portions. Finally, 2 Tbsp. of oil should be sufficient. Recipe should note that a metal or range-top pan is best.

The amount of rub seemed too little for so much chicken (huge thighs). I doubled everything and it was pronounced perfect and delicious, with requests to make it again soon. Served with saffron rice, minted yogurt and naan. Having it tonight with Indian spinach, yogurt and naan. Started a little late, will cook it after two hours since someone wrote it worked well after only 15 minutes. Also, am making it with skin on this time - will make another note if it is less than great.

This is great on the grill. I used skinless, boneless chicken thighs because they were on sale and cooked at medium high temp for around 15 min +/- to instant read 170 F. Served with basmati rice and Martha Rose Shulman's Cucumber Salad with Soy, Ginger and Garlic. Nice combination although I'll back off a bit on the garlic next time I serve them together.

400 degrees was a bit too hot. Chicken seemed a bit dried out. I may choose 400 for the first 20 min then 350 for then next 20. As suggested I used less salt, and I used a bit less on the cayenne. It was spicy anyhow. Also, not much juice in pan to baste with, so lowing the temp could work well. Made wild rice with onions, cardamon, a touch of cinnamon Delicious

This dish has great flavor. I used thighs with the skin and used convection to crisp it.

I agree with the salt comment- you could start with 1 -1.5 tsp in the spice mix and then add more at the table. I used ghee instead of veg oil.

Great on the grill!

Start conservatively on the salt. Otherwise. Wonderful!

This was delicious. I followed this recipe fairly closely, but not verbatim. First, I used boneless skinless breasts. I get chicken from a butcher, but the breast meat was very tender and flavorful. I kept cooking time the same. Second, I did not let the chicken marinade for 3 hours. More like 15 minutes. Didn't matter. Absolutely full of flavor. I also skipped the oil and the basting. Flipped once at 20 min. Just fine. Thank you. This was tasty! Will definitely make again.

I made this dish exactly per the recipe. It was flavorful and moist. I served it with rice and curried vegetables. Although it wasn't specifically stated, the covered chicken with rubbed spices should be stored in the refrigerator, not on the counter.