Murgh Angara - Fiery Grilled Chicken

Ingredients

• 500g (1.1 lb) chicken pieces, bone-in 500g (1.1 lb) chicken pieces, bone-in
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 2 tablespoons Kashmiri red chili paste 2 tablespoons Kashmiri red chili paste
• 1 tablespoon ginger paste 1 tablespoon ginger paste
• 1 tablespoon garlic paste 1 tablespoon garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat: 15g (Saturated Fat: 4g)
• Carbohydrates: 5g (Sugars: 2g)
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the yogurt, Kashmiri red chili paste, ginger paste, garlic paste, turmeric powder, cumin powder, coriander powder, garam masala, lemon juice, and salt. Mix well to form a smooth marinade.
2. 2.
   Add the chicken pieces to the marinade and coat them evenly. Cover the bowl and refrigerate for at least 2 hours, allowing the flavors to penetrate the meat.
3. 3.
   Preheat the grill to medium-high heat. Remove the chicken from the marinade, shaking off any excess, and place it on the grill.
4. 4.
   Grill the chicken for about 15-20 minutes per side, or until it is cooked through and has a charred exterior. Ensure the chicken reaches an internal temperature of 165°F (74°C).
5. 5.
   Once cooked, remove the chicken from the grill and let it rest for a few minutes. Garnish with fresh coriander leaves.
6. 6.
   Serve the Murgh Angara hot with naan or rice.

Treat your ingredients with care...

• Kashmiri red chili paste — Adjust the quantity according to your spice preference. If you prefer a milder version, reduce the amount of chili paste. You can find Kashmiri red chili paste in Indian grocery stores or make it at home by soaking dried Kashmiri red chilies in warm water and grinding them into a paste.

Tips & Tricks

• For an extra smoky flavor, you can add a small piece of charcoal to the marinade. Heat the charcoal until red hot, place it in a small bowl, and carefully place the bowl in the center of the marinated chicken. Drizzle a little oil over the charcoal and quickly cover the bowl with a lid. Let it sit for 10-15 minutes before grilling the chicken.
• If you don't have a grill, you can also cook the marinated chicken in a preheated oven at 400°F (200°C) for approximately 25-30 minutes or until cooked through.

Serving advice

Serve the Murgh Angara hot, garnished with fresh coriander leaves. Accompany it with naan bread or steamed rice to enjoy the flavors and soak up the delicious sauce.

Presentation advice

Arrange the grilled chicken pieces on a platter, garnish with a sprinkle of fresh coriander leaves, and serve with a side of naan bread or rice. The vibrant red color of the Murgh Angara will make it an eye-catching centerpiece for your meal.