Tender, creamy chicken skewers marinated in rich cream, mild spices, and a hint of cardamom, grilled to a luscious, melt-in-your-mouth perfection.
500g boneless chicken breast or thighs, cut into chunks
1/4 cup fresh cream (malai)
2 tbsp hung yogurt (thick Greek yogurt)
1.5 tbsp ginger-garlic paste
1 tbsp lemon juice
1 tbsp gram flour (besan), lightly roasted
1 tsp green cardamom powder
1/2 tsp white pepper powder
1/4 tsp nutmeg powder
1/4 tsp mace powder (javetri)
1 tbsp mustard oil (or regular oil)
1 tsp salt, or to taste
1 tbsp melted butter or ghee for basting
Skewers (if wooden, soaked in water for 30 mins)
Sliced onions and lemon wedges for serving
Prepare marinade: In a large bowl, combine fresh cream, hung yogurt, ginger-garlic paste, lemon juice, roasted gram flour, cardamom powder, white pepper, nutmeg, mace, mustard oil, and salt. Mix well into a smooth paste.
Marinate chicken: Add chicken pieces to the marinade. Mix thoroughly until each piece is coated. Cover and refrigerate for at least 4-6 hours, or preferably overnight.
Skewer: Thread the marinated chicken pieces onto skewers.
Cook: Preheat grill or oven to medium-high heat (200°C/400°F). Grill kebabs for 12-15 minutes, turning occasionally, until cooked through and slightly charred. Baste with melted butter halfway through cooking.
Rest and serve: Let kebabs rest for 2 minutes. Serve hot with sliced onions, lemon wedges, and mint chutney.
Spice Level:
Experience the authentic flavors of this signature dish prepared by our expert chefs