Back to 4 servings chicken 2 lb boneless chicken thighs or breast, cut into 1 inch cubes marinade 0.5 cup thick plain yogurt, full-fat or Greek 0.5 cup heavy cream, fresh or cooking cream 2 tablespoons lemon juice 1 tablespoon ginger garlic paste 1 tablespoon green chili paste, or 2 finely chopped green chilies 1 teaspoon white pepper powder, black pepper can replace it 0.5 teaspoon black pepper powder 0.5 teaspoon garam masala 1 teaspoon cumin powder, roasted if possible 0.5 teaspoon coriander powder 1 teaspoon salt, or to taste 1 tablespoon cornstarch, optional, helps the marinade cling cooking 1 tablespoon oil or melted butter, for brushing 1 tablespoon melted butter, optional, for finishing
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1 Step 1: Pat the chicken cubes dry. Mix the yogurt, cream, lemon juice, ginger garlic paste, green chili paste, spices, salt and cornstarch into a smooth marinade, then coat the chicken thoroughly.2 Step 2: Cover and refrigerate for at least 4 hours, or overnight for the most tender result.3 Step 3: Soak wooden skewers in water for 30 minutes. Remove the chicken from the fridge about 30 minutes before cooking so it comes closer to room temperature, then thread about four pieces onto each skewer.4 Step 4: Heat a grill pan or skillet over medium-high heat and brush it with oil. Cook the skewers about 3 minutes per side, turning until all four sides are browned, basting with a little of the leftover marinade.5 Step 5: Cover the pan for 3 to 4 minutes so the centers cook through. The chicken is done when the juices run clear, no pink remains, and the internal temperature reaches 165°F (74°C).6 Step 6: For oven cooking, bake on a foil-lined, greased tray at 375°F (190°C) for 18 to 20 minutes, flipping once halfway. Broil briefly for color, watching closely so the chicken does not burn.7 Step 7: Brush the hot skewers with melted butter if desired, and serve immediately.getsaucepan.com/r/d1cb95e3-fe5d-5b47-a022-3ef73eea6d22
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