Murgh Jidori Recipe

Prepare marinade

In a mixing bowl combine Greek yogurt, al pastor masala paste, lime juice, minced garlic, white vinegar, kosher salt and black pepper. Whisk until smooth and homogenous.

Pat chicken thighs dry with paper towels. Make 2–3 shallow diagonal slashes in each thigh to allow marinade penetration.

Coat the thighs thoroughly with the marinade, massaging into slashes and under the skin where possible. Transfer to a covered container or zip-top bag and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor.

About 30 minutes before cooking, remove chicken from refrigerator to come closer to room temperature and brush with vegetable oil to help with charring.

Toast dried guajillo and ancho chiles in a dry skillet over medium heat 30–60 seconds per side until fragrant (do not burn). Transfer to a bowl and cover with hot water for 15 minutes to rehydrate. Drain, reserving a little soaking liquid.

In a blender combine rehydrated chiles, achiote paste, pineapple juice, chopped white onion, oregano, ground cumin, ground cloves and salt. Blend to a smooth paste, adding up to 2 tbs of the reserved soaking liquid if needed to achieve a thick but spreadable consistency. Use 1/2 cup of this paste in the marinade above; store any extra in the refrigerator for another use.

If using globe artichokes: trim tops and stems, quarter, and remove choke. Par-cook artichokes by steaming or simmering in salted water until just tender, about 12–15 minutes. Drain well. If using baby artichokes: halve and steam 8–10 minutes until tender. Pat dry.

Whisk together plain yogurt, tandoori masala powder, lemon juice, garam masala, smoked paprika, salt and olive oil to form a thick spiced marinade.

Toss the par-cooked artichokes in the tandoori yogurt mixture to coat evenly. Let sit 10–15 minutes to absorb flavors.

Preheat a grill pan or outdoor grill to medium-high. Place artichokes cut-side down and grill 3–4 minutes until char marks develop. Flip and brush with remaining marinade; continue grilling 2–3 minutes until edges caramelize. Finish by brushing with butter (optional) to add gloss and richness.

Preheat broiler or a cast-iron skillet until very hot. Place husked tomatillos and the poblano (or jalapeño) under the broiler or directly on skillet and roast, turning, until charred and softened—about 6–8 minutes for tomatillos and 8–10 minutes for the pepper. Allow pepper to steam in a bowl covered with plastic for 5 minutes, then peel and remove seeds if you want milder heat.

Transfer roasted tomatillos, peeled pepper, chopped onion, cilantro, garlic, sugar and salt to a blender. Pulse to combine. With the blender running, drizzle in 1/4 cup olive oil and 1 tablespoon lime juice to create a glossy emulsion. Taste and adjust salt or sugar as needed. Chill until service or serve warm for more brightness.

Preheat oven to 400°F (200°C) if finishing in oven, and preheat a grill or grill pan to medium-high for initial sear. You can cook entirely on a grill, or sear then oven-finish for even cooking.

Sear the marinated thighs skin-side down on the hot grill or grill pan 4–6 minutes until deep char and crisp. Flip and sear the other side 2–3 minutes.

If using oven-finish: transfer the seared thighs to a sheet pan and roast in the preheated oven 8–12 minutes until internal temperature reaches 165°F (74°C). If finishing on the grill, move to a cooler part of the grill, cover, and cook until internal temp 165°F.

Rest the chicken 5 minutes before slicing to retain juices.

While chicken rests, warm the tomatillo chutney emulsion gently if chilled, and reheat tandoori artichokes briefly on the grill or in a hot skillet 1–2 minutes to bring to serving temperature.

Slice thighs on a bias. To plate, spoon a smear of tomatillo chutney emulsion on the plate, place sliced jidori thighs over it, arrange tandoori artichokes alongside, and drizzle any resting juices or a little warmed ghee over the chicken for shine.

Finish with chopped cilantro leaves, sprinkle toasted sesame seeds or nigella if using, and scatter microgreens for color. Serve immediately with lime wedges on the side.