📝 Ingredients & Quantities

Base Ingredients

• Chicken Thighs or Chicken Breast – 500g
  Substitute: Turkey breast (lighter), chicken drumsticks (more grounding)

• Lime Juice – 2 teaspoons
  Helps break down proteins; lightens heaviness

• Ghee or Mustard Oil – 1 tablespoon
  Mustard oil is best for Kapha due to warming, penetrating qualities

• Garlic Paste – 1 tablespoon

• Ginger Paste – 1 tablespoon

Spices You Will Need

(All analyzed & balanced for doshas — intentionally heating for Kapha)

Cumin Powder – 2 teaspoons
Rasa: pungent–bitter | Virya: heating | Vipāka: pungent
Clears Kapha mucus; boosts digestion

Black Pepper – 1–1½ teaspoons
Rasa: pungent | Virya: heating | Vipāka: pungent
Strong Kapha-reducer; improves absorption (yogavāhī)

Red Chili Powder (Kashmiri or Cayenne) – ½–1 teaspoon
Rasa: pungent | Virya: strongly heating | Vipāka: pungent
Breaks stagnation; stimulates circulation; adds heat

Smoked Paprika – 1 teaspoon
Rasa: pungent | Virya: mildly heating | Vipāka: pungent
Adds depth and smoky warmth

Turmeric – ½ teaspoon
Rasa: bitter–pungent | Virya: heating | Vipāka: pungent
Reduces inflammation; clears Kapha toxicity

Coriander Powder – 1 teaspoon
Rasa: sweet–bitter–pungent | Virya: cooling | Vipāka: sweet
Balances heat; harmonizes spice blend

Ajwain (Carom Seeds) – ½ teaspoon, lightly crushed
Rasa: pungent | Virya: heating | Vipāka: pungent
Deeply decongesting; excellent for Kapha digestive sluggishness

Mustard Seeds – ½ teaspoon, lightly crushed
Rasa: pungent | Virya: heating | Vipāka: pungent
Improves circulation; melts fat tissue (meda dhātu)

Hing – 1 pinch
Rasa: pungent | Virya: heating | Vipāka: pungent
Prevents gas; enhances spice assimilation

🔥 Method of Preparation

• In a mixing bowl, combine ginger paste, garlic paste, lime juice, and mustard oil or ghee.

• Add all the spices: cumin, black pepper, red chili, smoked paprika, turmeric, coriander, ajwain, mustard seeds, and hing.
  Mix well to form a thick, aromatic paste.

• Add the chicken pieces and thoroughly coat each one in the spicy rub.
  Massage well—this activates the spices and helps them penetrate the tissues.

• Cover and marinate for at least 1 hour, preferably 3–4 hours.
  (For maximum flavor and Kapha-reduction, overnight marination is ideal.)

• Preheat a cast-iron grill pan or outdoor grill to medium-high heat.
  You want a strong sear to ignite Agni and add smokiness.

• Place chicken pieces onto the hot grill.
  Cook 5–7 minutes on each side, depending on thickness, until charred, aromatic, and fully cooked.

• Optional: Brush with lime juice or a touch of mustard oil during the last minute of grilling for added sharpness.

• Let the chicken rest for 2 minutes before serving.
  This seals in juices and intensifies flavor.

• Serve hot with steamed greens, sautéed asparagus, or a light millet or barley side.

⚖️ Dosha Effects

🌿 Vata

• Can be too spicy; reduce chili and black pepper

• Add more ghee

• Serve with a warm grain like rice or quinoa

🔥 Pitta

• Too heating for Pitta unless spices are reduced

• Omit lime and red chili

• Reduce black pepper by half

• Replace mustard oil with coconut oil

🌱 Kapha (ideal)

• Perfect Kapha-reducing meal

• Keep spices high for stimulation

• Mustard oil is best

• Add extra chili or black pepper if Kapha is very sluggish

• Serve with light vegetables or barley