Tender chicken pieces marinated in a robust yogurt and spice mixture, then infused with charcoal smoke for an authentic Rajasthani flavor. A classic grilled appetizer that brings the taste of royal kitchens to your home.
Prep20 min
Cook20 min
Soak240 min
Servings4
Serving size: 150 g
465cal
35gprotein
7gcarbs
Ingredients
600 g Boneless Chicken Thighs (Cut into 2-inch cubes)
1 cup Hung Curd (Or thick Greek yogurt)
2 tbsp Ginger Garlic Paste
1 tbsp Raw Papaya Paste (Acts as a natural meat tenderizer)
3 tbsp Mustard Oil
1.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
In a large mixing bowl, combine the hung curd, ginger-garlic paste, raw papaya paste, and mustard oil. Whisk until you have a smooth, lump-free mixture.
Add all the dry spice powders: Kashmiri red chili powder, coriander powder, cumin powder, garam masala, turmeric, and black pepper powder.
Crush the kasuri methi between your palms and add it to the bowl, followed by the lemon juice and salt. Mix thoroughly to create a uniform marinade.
2
Marinate the Chicken
Ensure the chicken pieces are dry by patting them with a paper towel. Add them to the marinade.
Use your hands to coat each piece of chicken evenly. Ensure the marinade gets into all the crevices.
Cover the bowl with plastic wrap and refrigerate for a minimum of 4 hours. For best results and incredibly tender chicken, marinate overnight (8-12 hours).
3
Infuse with Smoke (Dhungar Method)
After marination, take the chicken out of the refrigerator. Using tongs, hold the piece of charcoal over a direct flame until it is red hot and glowing.
Place a small, heatproof steel bowl (or a piece of foil shaped into a cup) in the center of the marinating chicken.
Carefully place the hot charcoal into the small bowl. Immediately pour the ghee over the hot charcoal.
As it begins to smoke profusely, cover the main bowl with a tight-fitting lid to trap the smoke. Let it sit for 10-15 minutes to allow the chicken to absorb the smoky flavor.
4
Cook the Chicken
Remove the charcoal bowl. Thread the marinated chicken pieces onto metal or pre-soaked wooden skewers, leaving a small gap between each piece for even cooking.
Grilling: Preheat your grill to medium-high heat. Place the skewers on the grill and cook for 15-20 minutes, turning every 4-5 minutes, until cooked through with a slight char.
Pan-Frying: Heat a skillet or grill pan over medium-high heat with a little oil. Place the chicken pieces (without skewers) in a single layer. Cook for 7-8 minutes per side until golden brown and cooked through. Cook in batches if necessary.
During the last 5 minutes of cooking, baste the chicken with melted butter for extra richness and moisture.
5
Garnish and Serve
Once cooked, transfer the chicken to a serving platter. Let it rest for 2-3 minutes.
Sprinkle generously with chaat masala and garnish with freshly chopped cilantro.
Serve immediately with mint chutney, sliced onion rings, and lemon wedges on the side.
