Charred Chicken Tikka Skewers with Spiced Yogurt

What you need

• 600 g (1 1/4 lb) boneless chicken breast or thighs, cut into 4 cm (1 1/2 in) cubes
• 1 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 1 tsp salt
• 1/2 tsp ground turmeric
• 1 tbsp gram flour
• 120 g (1/2 cup) thick plain yogurt, whole-milk, strained if runny
• 1 1/2 tsp Kashmiri chili powder
• 1 tsp tandoori masala or garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tbsp dried fenugreek leaves, kasuri methi
• 1 tbsp mustard oil, or a neutral oil
• 2 tbsp neutral oil or melted ghee, for basting
• 1 lemon, cut into wedges, to serve

Method

Restated from the original video

1. 1

   Pat the chicken dry and toss it with the lemon juice, ginger-garlic paste, salt and turmeric. Leave for 30 min.

2. 2

   Toast the gram flour in a dry pan over low heat, stirring, until it smells nutty and darkens slightly, 2-3 min. Let it cool.

3. 3

   In a bowl, stir together the yogurt, chili powder, masala, cumin, coriander, mustard oil and toasted gram flour.

4. 4

   Crush the fenugreek between your palms and add it to the bowl.

5. 5

   Fold the chicken into the yogurt mixture until every piece is coated. Cover and refrigerate for at least 1 h, or up to overnight.

6. 6

   If using wooden skewers, soak them in water for 20 min.

7. 7

   Heat the oven grill (broiler) to its highest setting with a rack about 12 cm (5 in) below the element.

8. 8

   Thread the chicken onto skewers with a small gap between pieces and lay them across a foil-lined tray.

9. 9

   Brush with half the basting fat and grill until dark charred spots appear, 7-8 min.

10. 10

    Turn the skewers, brush with the remaining basting fat and grill until charred on the second side and cooked through to 74 °C (165 °F) in the thickest piece, 6-8 min.

11. 11

    Serve hot with the lemon wedges.

Imported from archanaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.