Chicken Choila (Spicy Grilled Chicken)

Instructions

1. 1In a medium bowl, combine the 2 tablespoons ginger-garlic paste, 1 tablespoon red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon fenugreek seeds, 2 tablespoons mustard oil, 1 tablespoon lemon juice, and 1 teaspoon salt. Stir well to create a marinade.
2. 2Add the about 680 g 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 longer in the refrigerator.
3. 3Preheat your grill to medium-high heat. If using an oven, preheat the broiler to high.
4. 4Place the marinated chicken thighs on the preheated grill. Grill for 10 to 12 minutes per side. The chicken is cooked through when it reaches an internal temperature of 74°C and the juices run clear.
5. 5If using the oven broiler, arrange the marinated chicken thighs on a baking sheet. Broil for 8 to 10 minutes per side, watching carefully to prevent burning. The chicken is done when it reaches an internal temperature of 74°C and the juices run clear.
6. 6While the chicken is cooking or resting, finely chop the 1/2 medium red onion. Once the chicken is cooked, transfer it to a serving dish. Add the chopped red onion to the chicken and gently toss to combine.
7. 7Garnish the chicken with the 2 tablespoons chopped cilantro. Serve the Chicken Choila hot.

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