Recipe
Why make it
Juicy cubes of boneless chicken marinated in spiced yogurt, skewered and grilled until charred at the edges. A weekend barbecue favourite you can make in a hot oven.
Serves 4
+ 9 more in the full recipe
Step 1 of 9
If using wooden skewers, soak them in water for 30 minutes so they do not burn. Pat the chicken thigh pieces dry with kitchen paper and cut into even 3 cm cubes.
Step 2 of 9
In a large bowl, mix the yogurt, ginger paste, garlic paste, both chilli powders, coriander, cumin, garam masala, turmeric, crushed kasuri methi, lemon juice, 3 tbsp oil and salt into a thick, smooth paste.
Step 3 of 9
Add the chicken and turn well until every piece is coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavour.
Step 4 of 9
Take the chicken out of the fridge 20 minutes before cooking. Heat the oven grill to 240°C, or light the charcoal barbecue until the coals are glowing and covered in grey ash.
Step 5 of 9
Thread the chicken onto skewers, leaving a small gap between pieces so the heat reaches all sides. Place on a wire rack over a baking tray, or straight onto the barbecue grate.
The last 4 steps are in the full recipe.
Cook’s tip
Use thighs rather than breast for tender, juicy results. If you use breast, cut slightly larger pieces and reduce grilling time by 2 minutes.
Ready to cook?
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