100g boneless chicken breast, cut into bite-sized pieces
2tbsp plain yogurt
1tsp lemon juice
1tsp ginger-garlic paste
1/2tsp red chili powder
1/4tsp turmeric powder
1/2tsp garam masala
1/2tsp ground cumin
Salt to taste
1tsp vegetable oil
Fresh coriander leaves and lemon wedges for garnish
Instructions
1
In a bowl, combine yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric powder, garam masala, ground cumin, and salt. Mix well to form a smooth marinade.
2
Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2 hours or overnight for best results.
3
Preheat your grill to medium-high heat. If using an oven, preheat to 200°C (392°F).
4
Thread the marinated chicken pieces onto skewers. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
5
Grilling: Place the skewers on the preheated grill and cook for 5-7 minutes on each side, or until the chicken is cooked through and has a slight char.
6
Oven: Place the skewers on a baking sheet and bake for 15-20 minutes, turning halfway through, until the chicken is fully cooked.
7
Stovetop: Heat a grill pan over medium-high heat, add a teaspoon of oil, and cook the skewered chicken for 5-7 minutes on each side until done.
8
Once cooked, remove the chicken from the skewers and place on a serving plate. Garnish with fresh coriander leaves and lemon wedges. Serve hot.
Note
For best results, marinate the chicken for at least 2 hours or overnight.
Adjust the spice levels according to your preference.
If you don't have a grill, you can cook the chicken in an oven or on a stovetop pan.
