Ingredients:

  • 1.1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1/2 cup thick Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1 tsp Kashmiri red chili powder
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1 tsp salt
  • 1 tbsp mustard oil
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp chaat masala
  • 1 tbsp fresh cilantro, finely chopped

Instructions:

  1. In a large bowl, whisk together the Greek yogurt, lemon juice, ginger-garlic paste, and all dry spices (Kashmiri red chili powder, garam masala, ground coriander, turmeric, and salt) until a smooth, thick paste forms.
  2. Fold in the chicken cubes, ensuring every piece is heavily coated. Cover and refrigerate for at least 30 minutes to tenderize.
  3. Thread the marinated chicken onto skewers, leaving a tiny gap between pieces to ensure proper heat circulation.
  4. Preheat a grill or cast iron grill pan to high heat (approximately 500°F/260°C).
  5. Place skewers on the heat and sear for 5–7 minutes per side until a mahogany-colored crust and charred edges develop.
  6. Remove from heat and let the chicken rest for 2 minutes.
  7. Brush the melted butter mixed with chaat masala over the hot kababs and garnish with finely chopped fresh cilantro.