Chicken Choila (Gluten-Free)

Ingredients

• about 680 g Boneless, Skinless Chicken Thighs
• 2 tablespoons Ginger-Garlic Paste
• 2 teaspoons Red Chili Powder
• 1 teaspoon Turmeric Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 0.5 teaspoon Garam Masala
• 2 tablespoons Mustard Oil
• 2 tablespoons Tamari (Gluten-Free)
• 1 tablespoon Lime Juice
• 1 teaspoon Salt
• 0.5 medium Red Onion
• 2 tablespoons Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 2 tablespoons ginger-garlic paste, 2 teaspoons red chili powder, 1 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 0.5 teaspoon garam masala, 2 tablespoons mustard oil, 2 tablespoons tamari, 1 tablespoon lime juice, and 1 teaspoon salt. Stir until everything is well mixed.
2. 2Add the about 680 g of boneless, skinless chicken thighs to the bowl with the marinade. Use your hands or a spoon to coat each piece of chicken thoroughly. Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator.
3. 3Preheat your grill to medium-high heat, which is about 205°C (200°C).
4. 4Place the marinated chicken pieces on the preheated grill. Grill for 6 to 8 minutes on each side. The chicken is cooked through when it is no longer pink inside and reaches an internal temperature of 74°C.
5. 5While the chicken is grilling, thinly slice the 0.5 medium red onion and chop the 2 tablespoons of cilantro.
6. 6Once the chicken is cooked, remove it from the grill. Let the chicken rest for 5 minutes before serving. This helps keep the chicken juicy.
7. 7Arrange the rested chicken on a serving plate. Garnish with the sliced red onion and chopped cilantro. Serve hot.

Substitutions

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