- 500 gm Boneless Chicken Cubes
- 2 tbsp thick yogurt
- 4 tbsp Fresh cream
- 2 Green chilies (chopped)
- 4 tbsp fresh coriander, chopped with stems
- 1 tsp Black pepper powder
- 1/2 tsp white pepper pepper
- 1/2 tsp Red chili powder
- pinch of Turmeric powder
- 1 tsp Cumin powder
- 1/2 tsp Coriander Powder
- 1/4 tsp Garam masala powder
- 1 tsp.salt or to taste Salt
- juice of 1 lemon
- 1 tsp garlic paste
- 1 tsp ginger paste
- 2 tbsp oil/melted butter
- 1 tsp (you can use almond/cashew powder instead corn flour
Delicious and tender morsels of chicken, with a melt-in-your-mouth quality from being marinated in an aromatic spicy creamy base.
Clean, cut and dry your chicken cubes using kitchen towels. The marinade works best if the chicken is dried thoroughly from any moisture. Add half of the salt, half the lemon juice, half the ginger/garlic pastes and the red chili powder. Mix well and refrigerate for an hour.
Grind the green chilies with the coriander. Do not use any water for grinding; you can use the remaining lemon juice to grind to a paste. Add this paste to all the remaining ingredients. Mix well. Add the marinated chicken into the mixture, combine well and refrigerate again for 4 hours or preferably overnight.
Thread the chicken pieces on skewers (if you're using wooden skewers, remember to soak them for 30 minutes before using to prevent them from burning).
Turn on your oven's grill/broiler to 200 C and grill for about 10-12 minutes per side. Turn the skewers over once they begin to color; keep an eye that the chicken doesn't burn. You can brush them with some melted butter midway through grilling. You can even grill these on a proper charcoal grill.
Once done (if you're grilling them in the oven or pan-frying them), smoke the chicken skewers to give them a lovely BBQ aroma.