Rajputana Murgh Kebab

1. 1
   prep · ~30 min

   Prepare the hung yogurt.

   1.Place a muslin cloth or fine sieve over a bowl.

   2.Spoon 0.75 cup thick yogurt into the cloth and let it hang for 30 minutes to drain excess whey.

   3.Measure 0.5 cup of the thick hung yogurt for the marinade.

   TIPHung yogurt is thicker and creamier — it clings to the chicken instead of sliding off during grilling.
2. 2
   prep · ~5 min

   Smoke the mustard oil.

   1.Heat 2 tbsp mustard oil in a small pan until it reaches its smoking point.

   2.Let it cool completely to room temperature before using in the marinade.

   3.The oil should lose its raw, pungent bite and turn mellow.

   TIPMustard oil must be smoked until it turns pale yellow and stops fuming — raw mustard oil tastes harsh and bitter.
3. 3
   prep · ~4 min

   Crush the whole spices.

   1.Dry roast 1 tsp cumin seeds in a small pan until fragrant and slightly darkened. Let cool.

   2.Add roasted cumin, 10 black peppercorns, 6 cloves, 1-inch cinnamon stick, and 3 dried red chilies to a mortar and pestle.

   3.Crush coarsely — the texture should be rustic with visible pieces, not a fine powder.

   TIPCoarsely crushed spices release bursts of flavor as you bite into the kebab. A fine powder won't deliver the same textural punch.
4. 4
   prep · ~3 min

   Dry roast the chickpea flour.

   In a small dry pan, roast 1 tbsp chickpea flour over low heat, stirring constantly, until it turns a shade darker and smells nutty. Set aside to cool.

   TIPRoasted besan absorbs excess moisture from the marinade and helps create a light crust on the kebabs.
5. 5
   mix · ~3 min

   Make the Rajputana marinade.

   1.In a large mixing bowl, combine 0.5 cup hung yogurt, cooled smoked mustard oil, 2 tbsp ginger-garlic paste, and 2 tbsp lemon juice.

   2.Add the coarsely crushed spice mixture, 2 finely chopped green chilies, roasted chickpea flour, and 1 tsp salt.

   3.Whisk everything together into a thick, smooth marinade.

   TIPTaste the marinade at this stage — it should be boldly spicy, tangy, and slightly salty. The chicken will mellow it.
6. 6
   prep · ~120 min

   Marinate the chicken.

   1.Pat 500g boneless chicken cubes dry with paper towels.

   2.Add chicken to the marinade and massage well, ensuring every piece is evenly coated.

   3.Cover the bowl and refrigerate for at least 2 hours, or ideally overnight for deeper flavor.

   TIPDon't rush the marination. The yogurt and lemon work slowly to tenderize the meat while the spices infuse.
7. 7
   prep · ~5 min

   Skewer the marinated chicken.

   1.Remove the marinated chicken from the refrigerator 20 minutes before cooking to take the chill off.

   2.Thread 4–5 chicken pieces onto each skewer, leaving a small gap between pieces so heat circulates.

   3.Do not overcrowd — the pieces should sit snugly but not squashed together.

   TIPIf using bamboo skewers, soak them in water for 30 minutes beforehand to prevent burning on the grill.
8. 8
   grill · ~12 min

   Grill the kebabs to smoky perfection.

   1.Preheat a grill pan, tandoor, or outdoor grill to high heat.

   2.Place the skewers on the hot grill and cook for 4–5 minutes on the first side.

   3.Turn the skewers, baste lightly with oil, and grill the other side for another 4–5 minutes.

   4.Turn once more and cook for 2 minutes until charred spots appear and the chicken is cooked through.

   TIPThe internal temperature of the chicken should hit 165°F (74°C). A few charred edges are desirable — they add the signature smoky flavor.
9. 9
   serve · ~2 min

   Rest briefly and serve.

   Slide the kebabs off the skewers onto a warm plate. Let them rest for 2 minutes. Serve hot with sliced onion rings, lemon wedges, and fresh mint chutney on the side.

   TIPResting the kebabs for a couple of minutes allows the juices to settle back into the meat — cutting them straight off the grill makes them dry out faster.

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