Chicken Sekuwa (Nepali Chicken Skewer)

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1. 1Step 1: Soak the dried red chillies in warm water for 5 minutes until the skin is soft. If you want the chicken to be spicy, keep the seeds. For moderate spice, cut off the stalk and remove the seeds (use gloves as the seeds are very spicy and may irritate your skin). Then crush the chilli skin to a paste.
2. 2Step 2: Mix all the ingredients for the marinade together in a bowl to form a paste.
3. 3Step 3: Take the chicken pieces and coat them evenly with the marinade paste. Cover the container and refrigerate the chicken for 2-3 hours or, if you have time, marinate overnight to allow the flavours to fully penetrate the meat.
4. 4Step 4: Lightly oil the skewers to prevent the chicken from sticking. Thread the marinated chicken cubes onto the skewers, leaving some space between each piece to ensure even cooking.
5. 5Step 5: Preheat the grill or barbecue and place the skewers on the heat. If you prefer to use the oven, preheat it to 190 degrees. If using stove top and pan, heat around 1 tablespoon of oil before placing the skewers on.
6. 6Step 6: Cook the chicken for 15-20 minutes, or until it is cooked through and has a slight char on the outside. Around the 10 minute mark, when the chicken is nearly cooked, brush it with some melted ghee for added richness and flavour.
7. 7Step 7: If you have used the oven or frying pan and you want extra charred/roasted flavour and appearance, you can finish the chicken by cooking it over a direct flame for a few minutes.
8. 8Step 8: Sprinkle the chicken with finely chopped spring onion. Serve with a side of your favourite achar (chutney dip).