Rajputana Murgh Kebab

Instructions

1. 1

   First Marinade for Chicken

   • Cut the boneless chicken thighs into 1.5-inch cubes and pat them completely dry with paper towels. This helps the marinade adhere better.
   • In a mixing bowl, combine the chicken pieces with ginger-garlic paste, lemon juice, and 1 tsp of salt.
   • Mix thoroughly to ensure each piece is evenly coated. Let it rest for 30 minutes at room temperature.
2. 2

   Prepare the Second Marinade

   • While the chicken rests, lightly dry roast the besan in a small pan over low heat for 2-3 minutes until it emits a nutty aroma. Set aside to cool.
   • Drain the soaked cashews and grind them with a minimal amount of water (1-2 tbsp) to form a thick, smooth paste.
   • In a large bowl, whisk the hung curd until smooth. Add the cooled roasted besan, cashew paste, fresh cream, Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and the remaining 0.5 tsp of salt.
   • Crush the kasuri methi between your palms to release its flavor and add it to the bowl. Mix everything until you have a uniform, thick marinade.
3. 3

   Combine and Marinate

   • Add the chicken from the first marinade (along with any juices) into the second creamy marinade.
   • Use your hands to gently coat each piece of chicken thoroughly.
   • Cover the bowl with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight for the most tender and flavorful results.
4. 4

   Cook the Kebabs

   • If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece for even cooking.
   • Heat ghee in a heavy-bottomed skillet or grill pan over medium-high heat.
   • Carefully place the skewers on the hot pan. Cook for 12-15 minutes, turning every 3-4 minutes, until the chicken is cooked through and beautifully charred on all sides.
   • To check for doneness, the internal temperature should reach 165°F (74°C), and the juices should run clear.
5. 5

   Garnish and Serve

   • Remove the cooked kebabs from the pan and let them rest for 2-3 minutes.
   • Sprinkle generously with chaat masala and garnish with freshly chopped coriander leaves.
   • Serve immediately with lemon wedges and onion rings on the side, accompanied by mint chutney.