Grilled Chicken Tikka Kebabs
- 1 1/4 cups Greek yogurt
- 1/4 cup canola oil
- 3 tbsp ginger-garlic paste
- 2 tbsp distilled white vinegar
- 2 tbsp Kashmiri chile powder
- 2 tbsp kosher salt
- 1 tbsp garam masala
- 1 tbsp ground coriander
- 1 tsp dried fenugreek leaves (optional)
- 1/2 tsp ground cumin
- 1/2 tsp Indian red chile powder, or substitute cayenne
- 3 tbsp fresh lime juice (from 1 lime)
- 2 1/2 lb boneless, skinless chicken breasts, cut on the bias, against the grain, into ½-inch-thick strips
- 1/2 cup melted ghee or unsalted butter for basting
- 1 tsp chaat masala (optional)
- Make the marinade: In a large bowl, whisk together the yogurt, oil, ginger-garlic paste, vinegar, Kashmiri chile powder, salt, garam masala, coriander, fenugreek (if using), cumin, Indian chile powder, and lime juice until completely smooth. Add the chicken and toss gently to coat. Cover and refrigerate for at least 2 hours and up to 6. (Over-marination will make the meat mushy and soggy.)
- Meanwhile, soak ten 8-inch bamboo skewers for at least 30 minutes before grilling.
- When ready to cook the chicken, preheat a grill to high (about 450°F) or a grill pan over very high heat. Drain the skewers and shake off any excess water. Skewer the chicken: Start by pushing the tip of the skewer through one end of a chicken strip. Curve the strip and push the tip through the middle, then curve again and skewer the other end to create an S-shape. Push the strip to the far end of the skewer and repeat with more chicken, threading 4–5 strips per skewer.
- When the grill is hot, add the skewers side by side, spacing about 1 inch apart. Cover the grill and cook until lightly charred on one side, about 4 minutes. (If using a grill pan, cover by placing a large steel bowl over the skewers, or by tenting loosely with aluminum foil.) Open the grill and flip each skewer using tongs, then cover again and continue cooking until the opposie side is charred, about 3 minutes. Open the grill and flip each skewer once more. Baste the tops with ghee and continue cooking with the grill open until cooked through, 1–2 minutes more. Transfer to a platter, sprinkle with chaat masala (if using), and serve hot.