Murgir Khorika

Instructions

1. 1

   Prepare the Marinade and Chicken (10 minutes)

   • In a large mixing bowl, combine the mustard oil, minced ginger, minced garlic, lemon juice, turmeric powder, Kashmiri red chili powder, salt, and freshly ground black pepper. Whisk until well combined.
   • Pat the chicken cubes dry with a paper towel and add them to the bowl with the marinade.
   • Using your hands, massage the marinade into the chicken, ensuring every piece is thoroughly coated.
2. 2

   Marinate the Chicken (4 hours to overnight)

   • Cover the bowl with plastic wrap or a lid.
   • Refrigerate for at least 4 hours to allow the flavors to penetrate the chicken. For best results and more tender chicken, marinate overnight.
3. 3

   Prepare for Grilling (35 minutes)

   • If using bamboo skewers, soak them in water for at least 30 minutes. This prevents them from burning on the grill.
   • Remove the marinated chicken from the refrigerator about 30 minutes before grilling to let it come to room temperature.
   • Thread the chicken pieces onto the soaked skewers, leaving a small gap (about 1/4 inch) between each piece to ensure even cooking. Do not pack them too tightly.
4. 4

   Grill the Khorika (15-20 minutes)

   • Preheat a charcoal grill, gas grill, or grill pan to medium-high heat.
   • Lightly oil the grill grates 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 a nice char on all sides.
   • In the last 2-3 minutes of cooking, brush the chicken with melted ghee for extra flavor and a beautiful glaze.
   • The chicken is done when the juices run clear or an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
5. 5

   Rest and Serve (5 minutes)

   • Remove the skewers from the grill and transfer them to a platter.
   • Let the Murgir Khorika rest for 5 minutes. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
   • Serve hot, garnished with onion rings and with lemon wedges on the side for squeezing over the chicken.