otherMediumnon vegetariangluten freedairy freenut free

Murgir Khorika

Name: Murgir Khorika
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: other
Ingredients: 600 g chicken breast (boneless, cut into 2-inch chunks); 3 tbsp mustard oil; 1 pcs onion (medium, roughly chopped for paste); 8 pcs garlic (cloves); 2 inch ginger (roughly chopped); 1 pcs bhut jolokia (or any hot red chili, adjust to taste); 2 pcs green chili; 2 tbsp lemon juice; 1 pinch turmeric powder; 1 pinch black pepper; 0.25 tsp salt; 8 pcs bamboo skewers (soaked in water for 1 hour); 2 tbsp coriander leaves (chopped, for garnish); 1 pcs lemon (cut into wedges, for serving)

RATING

4.2/5(28)

TASTE SCORE

8/10

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.

PREP

30m

COOK

20m

SERVES

100 G

379 cal

SERVINGS

METHOD · 6 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak bamboo skewers for at least 1 hour to prevent charring during grilling.
2
Weigh skewers down with a plate while soaking to keep them fully submerged.
3
Blend the marinade to a thick paste without water for maximum flavor coating.
4
Do not marinate beyond 4 hours — the lemon juice can make chicken mushy.
5
Grill over charcoal if possible; it gives the signature smoky aroma of Murgir Khorika.
6
Baste the skewers with leftover marinade halfway through grilling for extra moisture.
7
Leave small gaps between chicken chunks on skewers for even cooking and charring.