Chicken Sekwa

Instructions

1. 1

   Prepare the Marinade and Chicken

   • In a large mixing bowl, combine the curd, ginger-garlic paste, mustard oil, lemon juice, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, timur, and salt.
   • Whisk everything together until you have a smooth, consistent marinade paste.
   • Add the chicken cubes to the bowl and use your hands or a spoon to mix thoroughly, ensuring every piece is evenly coated.
2. 2

   Marinate the Chicken

   • Cover the bowl with plastic wrap or a lid.
   • Refrigerate and let the chicken marinate for a minimum of 4 hours. For the most tender and flavorful results, marinate overnight (8-12 hours).
3. 3

   Skewer the Chicken

   • If you are using wooden or bamboo skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
   • Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece to allow for even cooking.
4. 4

   Grill the Sekwa

   • Preheat your grill (charcoal is preferred for authentic flavor) to medium-high heat, around 400°F (200°C).
   • Place the skewers on the hot grill grates. Cook for 12-15 minutes, turning them every 3-4 minutes to get an even char on all sides.
   • During the last 2-3 minutes of cooking, baste the chicken with melted ghee for extra flavor and moisture.
   • The sekwa is done when the chicken is cooked through, tender, and has visible char marks. The internal temperature should reach 165°F (74°C).
5. 5

   Rest and Serve

   • Carefully remove the hot skewers from the grill and let them rest on a platter for 2-3 minutes.
   • Garnish with freshly chopped cilantro. Serve immediately with puffed rice (bhuja), sliced onions, and fresh lime wedges on the side.