CategoryPoultry

Source: Best Ever Indian
Region: Indian
Rating: 9/10

Yields1 Serving

1 ½ lbs skinless, boneless, chicken breasts, cut into 1-inch/2.5cm cubes

2 tbsp lemon juice

½ tsp salt, or to taste

½ cup strained, whole-milk plain yogurt, or Greek-style yogurt

3 tbsp heavy cream

¼ cup grated mild cheddar cheese

1 tbsp garlic paste

1 tbsp ginger paste

½ tsp chili powder

½ tsp ground turmeric

½ tsp sugar

1 tbsp chickpea flour, sifted

1 tsp garam masala

2 tbsp sunflower oil or olive oil, plus 2 tbsp for brushing

3 tbsp melted butter or olive oil

salad and chutney, to serve

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.

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.

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.

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