250 grams chicken boneless cubes
2 to 3 tbsp thick curd or greek yogurt or hung curd
2 tbsp oil (olive oil or sesame oil)
salt as needed
1 1/2 tbsp lemon juice
3/4 tsp garam masala or a mix of ground cumin, cinnamon, cloves, cardamom, pepper, coriander
1 to 1 1/2 tsp ginger garlic paste
3/4 to 1 tsp red chilli powder or paprika
1 medium onion cubed and layers separated
Ensure chicken is free from excess moisture. Drain it completely.
Mix all the ingredients in a mixing bowl.
Taste the marinade and add more salt & spice if needed.
Marinate the chicken well and rub each piece for few seconds.
Cover completely. Refrigerate for over night or at least 4 hours. Resting tenderizes the chicken and it absorbs flavors well.
If using wooden skewers, soak them in water for a while. Line the chicken and onions alternately on the skewers.
Making chicken kebab:
Preheat the oven to 240 C for minimum 15 to 20 mins.
Place them in a tray and grill for 15 mins. After 15 mins, flip them and grill for another 15 mins.
The last 5 mins, move the tray to the top rack or broil.
At this stage you can brush some butter or oil over the kababs if you prefer.
Serve chicken kebab hot with mint raita or chutney.