Ingredients

• Boneless chicken breast (cubed): 250g
• Thick yogurt (hung curd): ½ cup
• Ginger-garlic paste: 1 tbsp
• Lemon juice: 1 tbsp
• Kashmiri red chili powder: 1 tsp
• Turmeric powder: ¼ tsp
• Coriander powder: 1 tsp
• Garam masala: ½ tsp
• Cumin powder: ½ tsp
• Black pepper powder: ½ tsp
• Salt: To taste
• Mustard oil: 1 tbsp (or olive oil)
• Kasuri methi (dried fenugreek leaves): 1 tsp (crushed)
• Besan (gram flour): 1 tbsp (optional, for binding)
• Skewers: As needed
• Butter/Ghee: 1 tsp (for basting)

Preparation

In a bowl, mix yogurt, ginger-garlic paste, lemon juice, mustard oil, and all the spices.

Add besan and crushed kasuri methi for extra flavor.

Coat the chicken cubes in the marinade.

Cover and refrigerate for at least 1 hour (preferably overnight for better flavor).

Preheat the grill or a grill pan.

Thread the marinated chicken onto skewers.

Brush with a little ghee or butter for extra juiciness.

Grill on medium heat for 12-15 minutes, turning occasionally until charred and cooked through.

Garnish with fresh coriander and lemon wedges.

Serve with mint chutney and onion rings.

Pair with whole wheat roti or salad for a balanced meal.

Servings: 2

Notes

1. Use Greek yogurt for extra protein.
2. Opt for air frying instead of grilling for a quicker method.
3. Add bell peppers, onions, and tomatoes to skewers for a colorful, fiber-rich dish.