Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 1 cup plain full-fat Greek yogurt, 2 tablespoons ginger-garlic paste, 3 finely chopped small green chillies, 1/4 cup chopped fresh mint leaves, and 1/2 cup chopped fresh cilantro leaves.

2. 2

   Stir in 1/2 teaspoon saffron steeped in 2 tablespoons warm milk, 2 tablespoons lemon juice, 1 teaspoon cumin powder, 1.5 teaspoons coriander powder, 1 teaspoon garam masala, and 1 teaspoon salt until well combined.

3. 3

   Add 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces, to the marinade, ensuring all chicken pieces are thoroughly coated.

4. 4

   Pour 2 tablespoons mustard oil over the chicken mixture, mix gently, then cover the bowl and marinate in the refrigerator for at least 4 hours, or preferably overnight.

5. 5

   Preheat your grill to medium-high heat and thread the marinated chicken pieces onto skewers, alternating with 1-inch pieces of 1 green bell pepper, 1 red bell pepper, and 1 red onion.

6. 6

   Grill the skewers for 12-15 minutes, turning occasionally and brushing with any leftover marinade or a little extra mustard oil, until the chicken is cooked through and lightly charred.