Ingredients
Scale
- 4 boneless skinless chicken thighs cut into two pieces vertically
- 0.5 cup yogurt
- 1Tbsp equal parts ginger and garlic paste
- 0.5 tsp turmeric powder
- 0.25 tsp white pepper powder
- 2 tsp mustard oil (substitute with 0.5 tsp disjon mustard and 1.5 tsp vegetable oil)
- 1.5 tsp fennel seeds
- 1 tsp mustard seeds
- 1.5 tsp cumin seeds
- 0.25 cup milk
- 0.25 ghee or melted butter
- 1 tsp chopped cilantro
Instructions
- coarsely grind fennel seeds, mustard seeds and cumin seeds in a coffee grinder or mortar and pestle
- in a big mixing bowl add above to yogurt alongwith turmeric powder and white pepper powder and mustard oil
- mix above to create a paste
- Add chicken thigh pieces and mix with paste to coat evenly
- cover bowl with plastic cling film and marinate in the refrigerator for 30 mins to upto 1 day
- if in a hurry instead of marinating directly skewer the chicken pieces on a skewer and keep skewered meet in a pan covered in a refrigerator for 30 minutes. If marinating as in previous step, do the same
- Get the grill going on medium heat
- Mix the milk and melted ghee or butter
- Brush grill grates with oil and place skewers and cook on medium heat
- Baste the chicken with the milk and butter mixture cooking the skewers without burning them and turning them over every now and then till the meat is cooked through. You can check the temperature with a meat thermometer to read 165 F at the centre of the skewered chicken pieces
- Finish cooking and baste the chicken skewers with the milk and butter mixture and sprinkle some cilantro
- Serve with naan, a lime wedge and salad of thinly sliced vegetables like onions, radishes, fennel, carrots.
- Prep Time: 2 hours
- Cook Time: 20 mins