Ingredients

For the Chicken

• 600 g boneless, skinless chicken thighs or breast, cut into chunks

• 1 cup plain yogurt

• 2 tablespoons lemon juice

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

Spices

• 2 teaspoons paprika

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon garam masala

• ½ teaspoon turmeric

• ½–1 teaspoon chili powder (adjust to taste)

• 1 teaspoon salt

• 1 tablespoon vegetable oil

For Serving (Optional)

• Fresh cilantro

• Lemon wedges

• Sliced red onion

• Naan or basmati rice

Instructions

1. Prepare the Marinade

In a large bowl, combine yogurt, lemon juice, garlic, ginger, paprika, cumin, coriander, garam masala, turmeric, chili powder, salt, and oil. Mix

until smooth and evenly blended.

2. Marinate the Chicken

Add the chicken pieces to the marinade and coat thoroughly.

Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.

3. Prepare the Skewers

If using wooden skewers, soak them in water for 30 minutes to prevent burning.

Thread the marinated chicken onto skewers, leaving small gaps between pieces for even cooking.

4. Cook the Skewers

Grill Method:

Preheat grill to medium-high heat.

Cook skewers for 10–12 minutes, turning occasionally, until chicken is fully cooked and slightly charred.

Oven Method:

Preheat oven to 220°C (425°F).

Place skewers on a lined baking tray and bake for 15–18 minutes, broiling for the last 2–3 minutes for a smoky finish.

Air Fryer Method:

Cook at 200°C (400°F) for 12–15 minutes, flipping halfway through.

5. Serve

Garnish with fresh cilantro and a squeeze of lemon.
Serve with naan, rice, or a cooling yogurt sauce.

Who This Dish Is Best For

• Fans of bold, smoky spices

• High-protein meal prep

• BBQ and party platters

Cooking Tips

• Chicken thighs stay juicier than breast meat

• Do not overcrowd skewers

• Let chicken rest 5 minutes before serving