Ingredients:

  • 1/2 cup plain Greek yogurt
  • 2 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1 tbsp vegetable oil
  • 1 tsp Kashmiri red chili powder
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground cumin
  • 1 tsp kosher salt
  • 1.5 lb boneless, skinless chicken breasts, cut into large chunks
  • 1 tbsp melted butter

Instructions:

  1. In a large bowl, whisk together the Greek yogurt, lemon juice, ginger-garlic paste, oil, and all dry spices until the marinade is a uniform, vibrant orange-red color.
  2. Toss the chicken chunks into the marinade, ensuring every piece is completely submerged. Seal in a bag or cover the bowl and refrigerate for at least 2 hours.
  3. Preheat your grill to medium-high heat. Thread the chicken onto skewers or place directly on the grates. Grill for 5–7 minutes per side until edges are mahogany-brown and internal temperature reaches 165°F (74°C).
  4. Immediately brush the hot chicken with melted butter for a finished restaurant-style glaze.