Ingredients:
For Marination:
Boneless chicken – 500 g (cut into medium cubes)
Thick curd (hung curd preferred) – ½ cup
Ginger garlic paste – 1 tbsp
Kashmiri red chilli powder – 1 tbsp
Turmeric powder – ½ tsp
Garam masala – 1 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Lemon juice – 1 tbsp
Mustard oil – 1 tbsp (for smoky flavor)
Salt – to taste
Orange-red food color – optional (for that restaurant-style look)
Method:
- Prepare the marinade:
In a bowl, whisk the curd. Add all the spices, lemon juice, mustard oil, and food color. Mix well. - Marinate the chicken:
Add chicken cubes and coat them well in the marinade. Cover and refrigerate for at least 4 hours (overnight for best results). - Cook the chicken:
Oven method: Preheat the oven to 200°C. Line a tray with foil and place chicken pieces on skewers or directly on the rack. Bake for 20–25 minutes or until charred slightly. Flip halfway through.
Pan method: Heat a grill pan or tawa. Add a little oil and cook the marinated chicken on medium-high heat, flipping till evenly charred and cooked through.
Tandoor/air fryer: Works perfectly too! Air fry at 200°C for 12–15 minutes.
- Smoke it (optional but recommended):
Place a small bowl with hot charcoal in the center of the cooked chicken. Pour a drop of ghee or oil over the coal and cover for 2 minutes to infuse a smoky flavor. - Serve hot with mint chutney, onion rings, and lemon wedges.