Chile-And-Yogurt-Marinated Grilled Chicken

• 7 dried Kashmiri or guajillo chiles, broken into pieces, seeds removed
• 1 (1 1/2)-inch piece ginger, peeled, coarsely chopped
• 4 garlic cloves
• 1/2 cup plain whole-milk yogurt (not Greek)
• 3 tablespoons fresh lime juice
• 2 tablespoons mustard oil (optional)
• 1 tablespoon ground coriander
• 1 tablespoon smoked paprika
• 1 1/2 teaspoons dried mango powder (amchoor; optional)
• 1 1/2 teaspoons crushed dried fenugreek leaves
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons ground cumin
• 2 tablespoons vegetable oil, plus more for grill
• 1 1/2 pounds skinless, boneless chicken thighs, patted dry
• Kosher salt

1. Place 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 (if using), coriander, paprika, mango powder (if using), fenugreek leaves, garam masala, cumin, and 2 Tbsp. vegetable oil in a blender until smooth. 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.
2. Let chicken sit at room temperature 1 hour before grilling.
3. 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.
4. Chicken can be marinated 12 hours ahead. Keep chilled.

guajillo chiles, ginger, garlic, milk, lime juice, mustard oil, ground coriander, paprika, mango, fenugreek leaves, garam masala, ground cumin, vegetable oil, skinless, kosher salt

Taken from www.epicurious.com/recipes/food/views/chile-and-yogurt-marinated-grilled-chicken (may not work)