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If using whole spices, grind the cumin seeds to create 2 teaspoons of cumin powder and the coriander seeds to create 2 teaspoons of coriander powder using a spice grinder. Set aside.

In a large mixing bowl, add 1 cup of Greek yogurt. Add a tiny bit of water (about 1 teaspoon) to the yogurt to loosen it up slightly, then mix with a spatula until smooth.
Add 1 tablespoon of garlic ginger paste and the minced Serrano pepper (if using) to the yogurt mixture.

Add the ground spices to the bowl: 2 teaspoons of salt, 3 teaspoons of Kashmiri red chili powder, 1 teaspoon of turmeric powder, 2 teaspoons of cumin powder, 2 teaspoons of coriander powder, and 1/2 teaspoon of garam masala.

Thoroughly mix all the ingredients in the bowl with a spatula until well combined and the mixture has an even orange color.

Add the 2 pounds of chicken breast or thighs (cut into pieces) to the marinade in the bowl.

Grind 1/2 teaspoon of fresh black pepper over the chicken and marinade.

Mix the chicken thoroughly with the marinade, ensuring all pieces are well coated. The chicken is now ready to be cooked as desired (e.g., pan-fried, grilled, or baked).


If using whole spices, grind the cumin seeds to create 2 teaspoons of cumin powder and the coriander seeds to create 2 teaspoons of coriander powder using a spice grinder. Set aside.

In a large mixing bowl, add 1 cup of Greek yogurt. Add a tiny bit of water (about 1 teaspoon) to the yogurt to loosen it up slightly, then mix with a spatula until smooth.
Add 1 tablespoon of garlic ginger paste and the minced Serrano pepper (if using) to the yogurt mixture.

Add the ground spices to the bowl: 2 teaspoons of salt, 3 teaspoons of Kashmiri red chili powder, 1 teaspoon of turmeric powder, 2 teaspoons of cumin powder, 2 teaspoons of coriander powder, and 1/2 teaspoon of garam masala.

Thoroughly mix all the ingredients in the bowl with a spatula until well combined and the mixture has an even orange color.

Add the 2 pounds of chicken breast or thighs (cut into pieces) to the marinade in the bowl.

Grind 1/2 teaspoon of fresh black pepper over the chicken and marinade.

Mix the chicken thoroughly with the marinade, ensuring all pieces are well coated. The chicken is now ready to be cooked as desired (e.g., pan-fried, grilled, or baked).
