Murgir Khorika
Smoky, charred chicken skewers marinated in bold Assamese spices and grilled over an open flame. This rustic dish from Assam brings together the heat of bhut jolokia, the tang of mustard oil, and the earthiness of fresh bamboo skewers for an unforgettable street-food experience.
For 4 servings
- prep
Soak the bamboo skewers.
Submerge bamboo skewers in water for at least 1 hour. This prevents them from burning during grilling.
TIPWeigh the skewers down with a plate so they stay fully submerged. - prep
Make the marinade paste.
In a blender, combine the chopped onion, garlic, ginger, bhut jolokia, green chilies, mustard oil, lemon juice, turmeric powder, black pepper, and salt. Blend to a smooth, thick paste without adding any water.
TIPThe mustard oil gives the authentic pungent kick; do not substitute with refined oil. - prep
Marinate the chicken.
Place the chicken chunks in a large mixing bowl. Add the prepared marinade paste and mix well, ensuring every piece is thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
TIPAvoid marinating for more than 4 hours, as the acidity from the lemon juice can make the chicken mushy. - prep
Skewer the marinated chicken.
Thread the marinated chicken chunks onto the soaked bamboo skewers, leaving a little space between each piece to ensure even cooking. Pack them snugly but not too tight.
- grill · ~10 min
Grill the chicken skewers.
1.Heat a grill pan or charcoal grill to medium-high heat.2.Place the skewers on the hot grill.3.Cook for 8-10 minutes, turning every 2-3 minutes to char all sides evenly.4.Baste with any remaining marinade oil midway through cooking for extra moisture.TIPFor that signature smoky flavor, cook over charcoal instead of a gas grill if possible. - serve
Garnish and serve immediately.
Transfer the grilled skewers to a serving plate. Garnish with fresh coriander leaves and onion rings. Serve hot with lemon wedges on the side.
TIPServe directly on the bamboo skewers for an authentic street-food presentation.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak bamboo skewers for at least 1 hour to prevent charring during grilling.
- 2Weigh skewers down with a plate while soaking to keep them fully submerged.
- 3Blend the marinade to a thick paste without water for maximum flavor coating.
- 4Do not marinate beyond 4 hours — the lemon juice can make chicken mushy.
- 5Grill over charcoal if possible; it gives the signature smoky aroma of Murgir Khorika.
- 6Baste the skewers with leftover marinade halfway through grilling for extra moisture.
- 7Leave small gaps between chicken chunks on skewers for even cooking and charring.
Adapt it for your goals.
Mild version
Skip the bhut jolokia and use only 2-3 green chilies or a pinch of Kashmiri red chili powder for color and mild heat.
Tandoor styleTandoor-style
Replace the mustard oil with yogurt and a dash of garam masala for a creamier, North Indian-inspired marinade.
Paneer skewersPaneer skewers
Swap chicken for equal cubes of paneer. Marinate 15 minutes and grill carefully — paneer browns quickly and stays soft.
Fish khorikaFish khorika
Use firm fish steaks (like kingfish or tilapia) instead of chicken. Reduce grilling time to 5-6 minutes and handle gently.
Why this is on our healthy list.
High in lean protein
Chicken breast provides a generous amount of high-quality protein, supporting muscle maintenance and satiety.
Rich in anti-inflammatory spices
Turmeric, ginger, and garlic in the marinade offer natural anti-inflammatory and antioxidant properties.
Low in added fats
The recipe uses minimal oil (only in the marinade), and grilling allows excess fat to drip away.
Vitamin C boost
Lemon juice and fresh green chilies contribute vitamin C, which aids iron absorption from the chicken.
Frequently asked questions
Yes, boneless thighs work well — they stay juicier due to higher fat content. Adjust grilling time to 10-12 minutes.
