Succulent pieces of chicken marinated in a rich, creamy blend of yogurt, cashews, and aromatic spices, then grilled to perfection. This classic Mughlai kebab is a melt-in-your-mouth appetizer that's sure to impress.
Prep25 min
Cook20 min
Soak30 min
Servings4
Serving size: 1 serving
474cal
36gprotein
8gcarbs
Ingredients
600 g Boneless Skinless Chicken Thighs (Cut into 1.5-inch cubes)
2 tbsp Ginger-Garlic Paste
2 tbsp Lemon Juice (Freshly squeezed)
1.5 tsp Salt (Divided use)
0.75 cup Hung Curd (Or thick Greek yogurt)
0.25 cup Fresh Cream (Amul or any heavy cream)
0.25 cup Cashews (Raw, unsalted)
2 pcs Green Chili (Finely chopped, adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Cashew Paste & First Marination
Soak the cashews in 1/2 cup of hot water for 20-30 minutes. Drain and grind them into a very smooth paste, adding a tablespoon of water if needed. Set aside.
In a large bowl, combine the chicken pieces, ginger-garlic paste, lemon juice, and 1 teaspoon of salt. Mix thoroughly to coat each piece.
Cover the bowl and let the chicken marinate for 30 minutes at room temperature.
2
Prepare Second Marinade & Marinate Chicken
In a separate bowl, whisk the hung curd until it's smooth and creamy. Add the fresh cream, prepared cashew paste, chopped green chilies, garam masala, cumin powder, white pepper powder, and the remaining 0.5 teaspoon of salt.
Crush the kasuri methi between your palms and add it to the bowl. Whisk everything together until well combined.
Stir in the 2 tablespoons of vegetable oil to complete the marinade.
Pour this second marinade over the chicken from the first marination. Mix gently but thoroughly, ensuring every piece is generously coated.
Cover and refrigerate for a minimum of 4 hours, or preferably overnight for the most tender and flavorful results.
3
Skewer the Chicken
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
Take the marinated chicken out of the refrigerator about 20 minutes before cooking.
Thread the chicken pieces onto the skewers, leaving a small gap between each piece to ensure even cooking.
4
Grill the Kebabs
Preheat a grill pan, outdoor grill, or oven grill to medium-high heat.
Brush the grill grates with ghee to prevent sticking.
Place the skewers on the hot grill. Cook for 15-20 minutes, turning them every 4-5 minutes, until the chicken is cooked through and has beautiful char marks on all sides.
To check for doneness, the juices should run clear when a piece is pierced, and the internal temperature should reach 165°F (74°C).
During the last 2-3 minutes of cooking, baste the kebabs with melted butter for extra richness and a glossy finish.
5
Garnish and Serve
Once cooked, remove the kebabs from the grill and let them rest on a platter for 5 minutes. This helps the juices redistribute, keeping the chicken moist.
Sprinkle generously with chaat masala and garnish with freshly chopped coriander leaves.
Serve hot with a side of mint chutney, onion rings, and lemon wedges.
