Ingredients:

  • 1.5 lbs chicken breast, cut into 1.5-inch cubes
  • 1 tbsp lemon juice
  • 1 tsp Kashmiri red chili powder
  • 1/2 tsp salt
  • 1/2 cup thick Greek yogurt, strained
  • 1 tbsp ginger-garlic paste
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1 tbsp mustard oil
  • 1 tbsp melted butter

Instructions:

  1. Toss the chicken cubes with lemon juice, salt, and a pinch of chili powder. Let this sit for 15–20 minutes to dry brine the meat.
  2. Whisk the Greek yogurt, ginger-garlic paste, and remaining spices into a thick paste.
  3. Fold in the primed chicken until every piece is heavily coated. Cover and refrigerate for at least 4 hours (or overnight).
  4. Thread the chicken tightly onto skewers and place them on a wire rack over a baking sheet.
  5. Set the oven to high broil, positioning the rack 4–6 inches from the heat source. Broil for 5–7 minutes per side until the edges are charred and chicken is opaque.
  6. Remove from heat, brush with melted butter, and let the chicken rest for 5 minutes.