1 ½lbsskinless, boneless, chicken breasts, cut into 1-inch/2.5cm cubes
2tbsplemon juice
½tspsalt, or to taste
½cupstrained, whole-milk plain yogurt, or Greek-style yogurt
3tbspheavy cream
¼cupgrated mild cheddar cheese
1tbspgarlic paste
1tbspginger paste
½tspchili powder
½tspground turmeric
½tspsugar
1tbspchickpea flour, sifted
1tspgaram masala
2tbspsunflower oil or olive oil, plus 2 tbsp for brushing
3tbspmelted butter or olive oil
salad and chutney, to serve
1
Put the chicken in a non-metallic bowl and add the lemon juice and salt. Rub well into the chicken. Cover and let marinate in the refrigerator for 20-30 minutes.
2
Put the yogurt in a separate non-metallic bowl and beat with a fork until smooth. Add all the remaining ingredients, except the melted butter. Beat well until the ingredients are fully incorporated. Add the chicken and mix thoroughly until fully coated with the marinade. Cover and let marinate in the refrigerator for 4-6 hours, or overnight. Return to room temperature before cooking.
3
Preheat the broiler to high. Brush 6 metal skewers generously with the remaining 2 tablespoons of oil and thread on the chicken cubes. Brush over any remaining marinade. Place the prepared skewers in a broiler pan and broil about 3 inches/7.5 cm below the heat source for 4-5 minutes. Brush generously with the melted butter and cook for an additional 1-2 minutes. Turnover and cook for 3-4 minutes, basting frequently with the remaining melted butter.
4
Balance the skewers over a large saucepan or skillet and let rest for 5-6 minutes before sliding the chicken cubes off the skewers with a knife. Serve with salad and chutney.
Ingredients
1 ½lbsskinless, boneless, chicken breasts, cut into 1-inch/2.5cm cubes
2tbsplemon juice
½tspsalt, or to taste
½cupstrained, whole-milk plain yogurt, or Greek-style yogurt
3tbspheavy cream
¼cupgrated mild cheddar cheese
1tbspgarlic paste
1tbspginger paste
½tspchili powder
½tspground turmeric
½tspsugar
1tbspchickpea flour, sifted
1tspgaram masala
2tbspsunflower oil or olive oil, plus 2 tbsp for brushing
3tbspmelted butter or olive oil
salad and chutney, to serve
Directions
1
Put the chicken in a non-metallic bowl and add the lemon juice and salt. Rub well into the chicken. Cover and let marinate in the refrigerator for 20-30 minutes.
2
Put the yogurt in a separate non-metallic bowl and beat with a fork until smooth. Add all the remaining ingredients, except the melted butter. Beat well until the ingredients are fully incorporated. Add the chicken and mix thoroughly until fully coated with the marinade. Cover and let marinate in the refrigerator for 4-6 hours, or overnight. Return to room temperature before cooking.
3
Preheat the broiler to high. Brush 6 metal skewers generously with the remaining 2 tablespoons of oil and thread on the chicken cubes. Brush over any remaining marinade. Place the prepared skewers in a broiler pan and broil about 3 inches/7.5 cm below the heat source for 4-5 minutes. Brush generously with the melted butter and cook for an additional 1-2 minutes. Turnover and cook for 3-4 minutes, basting frequently with the remaining melted butter.
4
Balance the skewers over a large saucepan or skillet and let rest for 5-6 minutes before sliding the chicken cubes off the skewers with a knife. Serve with salad and chutney.
