← Nouns Cooking · Indian

Ingredients

• 600 g boneless chicken thighs or breast, cut into 4 cm cubes
• 3 cm piece Ginger
• 6 cloves Garlic
• 2 Green chilli
• 1 tbsp lemon juice
• 1 tsp Salt
• ½ tsp White pepper
• 60 g thick Greek yogurt (or hung curd)
• 60 ml double cream
• 40 g cream cheese or grated mild processed cheese
• 1 tbsp Cornflour (cornstarch)
• ¼ tsp ground cardamom
• 1 pinch Nutmeg
• ½ tsp Garam masala
• 1 tsp Dried fenugreek leaves (kasuri methi)
• 2 tbsp melted butter or ghee, for basting
• 1 tsp Chaat masala

Method

1. Blend the ginger, garlic and green chillies to a paste. Rub it into the chicken with the lemon juice, salt and white pepper and leave for 15 min.
2. Whisk the yogurt, cream, cheese, cornflour, cardamom, nutmeg and garam masala until smooth, then crush in the kasuri methi between your palms.
3. Coat the chicken in the creamy marinade, cover and chill for 2 hours, or overnight.
4. Heat the grill to high (or the oven to 230°C (210°C fan, 450°F) with a rack over a tray). Thread the chicken onto skewers, leaving small gaps.
5. Grill for 12–15 min, turning and basting with butter every 4–5 min, until lightly charred at the edges and cooked through to 75°C (165°F).
6. Sprinkle with chaat masala and serve with mint chutney and laccha pyaz.

Tips

• These kebabs should stay pale and creamy with just a few golden spots, so don’t cook them too close to the grill.
• Thigh meat stays juicier than breast.

Sources

Written in our own words after cross-checking these recipes:

Archana's Kitchen Yummy Tummy Aarthi My Food Story