Ingredients
Boneless chicken breast1 breast
Yogurt1 cup- Garlic cloves, crushed4 cloves
- Fresh lemon juice3 tablespoons
- Ginger, grated2 tablespoons
Ground cumin2 teaspoons- Cilantro, chopped2 tablespoons
Garam Masala1 tablespoon
Black Pepper0.5 teaspoon
Red Pepper0.5 teaspoon
Vegetable Oil3 tablespoons- Salt to taste0
- Pinch of cardamom2 tablespoons
- Cinnamon sticks (3 inches), broken1 sticks
Cumin Seeds2 tablespoons- Clove buds1 teaspoon
- Black Pepper2 teaspoons
- Nutmeg, grated1 teaspoon
Coriander seeds2 tablespoons
Steps
- 1
To prepare the garam masala, mix all the ingredients and toast in a frying pan for 10 minutes, then grind in a spice grinder until it becomes powder.
10 minRequired Tools:
Frying Pan🍳Spice Grinder - 2
Place the yogurt in a deep bowl, then add the vegetable oil, cumin, cilantro, ginger, garam masala, garlic, black pepper, red pepper, lemon juice, and salt, and whisk these ingredients well until the mixture is smooth.
5 minRequired Tools:🍳Deep Bowl - 3
Cut the chicken into small cubes and place it in a large bowl, then pour the yogurt mixture over it, ensuring that all pieces of chicken are submerged in the mixture. Cover the bowl and refrigerate for at least 4 hours.
240 minRequired Tools:🍳Large Bowl - 4
Before starting to grill, take the chicken out of the refrigerator and let it sit for a while to reach room temperature.
10 min - 5
Thread the chicken pieces onto skewers and grill until cooked on both sides. If a grill is not available at home, the chicken can be baked in the oven for 15 to 20 minutes.
20 minRequired Tools:🍳Skewers
Oven - 6
Garnish the dish with lemon wedges and serve.
5 min
Nutrition Facts
Boneless chicken breastper 100gYogurtper 100gGround cuminper 100gGaram Masalaper 100gBlack Pepperper 100gRed Pepperper 100gVegetable Oilper 100gCumin Seedsper 100gBlack Pepperper 100gCoriander seedsper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.