Ease of Preparation: Easy
Yield: 6 skewers
6 boneless, skinless chicken thighs
¾ cup (160 ml) plain yogurt
2 teaspoons (10 ml) pre-minced ginger
1 garlic clove, minced
1 tablespoon (15 ml) garam masala
1 teaspoon (5 ml) ground coriander
1 teaspoon (5 ml) ground cumin
½ teaspoon (2.5 ml) cayenne pepper
½ teaspoon (2.5 ml) turmeric
1 teaspoon (5 ml) salt
Juice from 1 lemon
1 tablespoon (15 ml) vegetable oil, plus more for grilling
Preheat oven to 400 F (205 C).
If using wooden skewers, put in cold water to soak. Set aside.
Cut chicken thighs into 2-inch (5 cm) pieces.
Add yogurt, ginger, garlic, garam masala, coriander, cumin, cayenne pepper, turmeric, salt, lemon juice, and 1 tablespoon (15 ml) of vegetable oil to a large bowl and stir well to combine. Put chicken pieces in the bowl and stir to coat. Leave to marinate as long as you wish, from a few minutes to a few hours.
Once chicken is marinated, remove skewers from water. Remove chicken pieces from marinade and thread them onto skewer.
Brush a grill pan with vegetable oil and heat over medium-high. Grill skewers until meat is cooked through, about 3 minutes each side. Transfer skewers to baking sheet and place in oven. Cook for 10 minutes.
Serve with Mint Chutney (See Recipe).