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1 1½-inch piece ginger, peeled, coarsely chopped3 tablespoons fresh lime juice1½ teaspoons crushed dried fenugreek leaves2 tablespoons vegetable oil, plus more for grillPlace chiles in a medium bowl and pour in hot water to cover. Let sit until chiles are very soft, about 30 minutes; drain. Blend chiles, ginger, garlic, yogurt, cilantro stems, lime juice, mustard oil , coriander, paprika, mango powder , fenugreek leaves, garam masala, cumin, and 2 Tbsp.
Transfer marinade to a large resealable plastic bag. Season chicken generously with salt and add to marinade. Seal bag and turn to coat chicken. Chill at least 2 hours.Prepare a grill for medium heat; oil grate. Remove chicken from marinade, letting excess drip back into bag, and grill, turning every minute or so, until beginning to char in spots, 8–10 minutes total. Transfer to a platter and let rest 5–10 minutes before serving.Harneet Baweja and Nirmal SaveCalories 280 Fat 21 Saturated Fat 4.
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