Juicy chunks of boneless chicken roasted on open fire.
Preparation time: 15 minutes+ marinating time
Cooking time: 9-10 minutes
Serves: 4

250ml hung yoghurt
3/4tsp toasted cumin seeds
1tbsp garlic paste
1tbsp ginger paste
1tbsp mustard oil
2tbsp fresh lime juice
1tsp salt
¾tsp ground turmeric
½tsp garam masala
½tsp black pepper
2tsp deghi mirch
2 green chillies
Handful chopped coriander
450g skinless, boneless chicken breasts cut into3.5cm cubes
Oil to baste

Whisk the yoghurt. Puree all the ingredients, except chicken and yoghurt, in a blender to make a fine smooth paste. Put chicken in a large bowl. Add yogurt and spice mixture. Rub the marinade well on the chicken pieces and marinate for at least 4 hours in the refrigerator.
Divide chicken among skewers leaving 1 cm space between cubes. Arrange skewers suspended across a grill. Grill chicken about 4 inches from heat, turning regularly, until browned in spots and just cooked through (9 to 12 minutes). Baste with oil at intervals to retain the juiciness of the chicken. Remove from fire and serve hot with onion rings, lemon wedges and a fresh green salad of your choice.

- Advertise Here Call +1 646 247 9458 -

Trending (48 Hours)

France warns UK premier of tough time ahead in Brexit talks

BRUSSELS (TIP): France warned Britain at the start of a European Union summit on Oct 20 that it would face a tough, unyielding opponent...
- Advertise Here Call +1 646 247 9458 -