2.2poundchicken breast or thighscut into 1 inch cubes
1tablespoonginger garlic paste
1teaspoonred chilly powder/paprika
1/2bunch cilantro/coriander leavesabout 1 cup pressed
1medium onion1 cup sliced
3green chillies or jalapeños
1/2cupthick yogurtI used Chobani greek yogurt
1/2teaspoongaram masala / all spice mix
1/2teaspoonsalt or to taste
Oil for drizzling
Melted butter for brushing
Pat dry the chicken well with a paper towel or kitchen towel. Add the contents of 1st marinade( ginger garlic paste + red chilly powder + lemon juice + salt) to the chicken. Mix and keep aside for 10 minutes.
Grind all the herbs (cilantro + garlic + onion + chillies) along with yogurt to a very smooth consistency. Transfer into a bowl. Add the spices except the oil. Taste and adjust the salt and spices if needed.
Pour it over the chicken, mix well. Pour oil and coat the chicken well. Cover and marinate for 4-8 hours. (If in a hurry 1 hour works fine too).
Soak bamboo skewers in water for atleast 30 minutes before using or else the sticks can burn.
Apply little oil on the skewer and thread the chicken pieces. (You can place the skewers in a deep roasting pan so that the chicken does not touch the bottom of the pan).
Brush with oil and broil it for about 30 minutes, 12-15 minutes on each side. Brush some additional oil when you turn the sides in between.
Once the chicken is cooked, drizzle with some additional butter. Serve with mint chutney or with mint yogurt dip.
(Please check notes for additional cooking methods)
When cooking in outdoor grill: Mix 1/8 cup oil with 1 tablespoon water and brush this on the chicken in between. This will keep the chicken really moist.
Stovetop method: Place a pan on high heat. Once its really hot, lightly brush the pan with some oil. Add the chicken cubes (Don't overcrowd the pan). Drizzle some additional oil or butter on the chicken. Once the water from the chicken evaporates, cover for couple of minutes till the chicken cooks, turning as needed.
For mint yogurt dip: Add half bunch of mint leaves and a clove of garlic to 1 cup of chobani yogurt and grind to smooth consistency. Add salt.
You can also add vegetables in the leftover marinade and add it to skewers.