Chef Meherwan Irani’s marinade for these chicken skewers achieves the perfect balance of yogurt, lime, and spices. Cutting the chicken into strips rather than the traditional whole chunks allows the meat to cook faster without drying out, and as an added bonus, increases the surface area in contact with the marinade. The same marinade and technique can also be used for lamb (boneless or chops), steak, or paneer.
Look for jars of ginger-garlic paste at your local Indian grocery store. If you can't find it, make your own by smashing 6 cloves of garlic with a 1½-inch piece of peeled ginger in a mortar and pestle, or by blending to a coarse paste in a food processor. Dried fenugreek leaves are a savory, aromatic herb reminiscent of maple syrup. Commonly used in Indian street food, chaat masala is a tangy mix of rock salt and spices including dried mango powder, asafetida, and black pepper.
Ingredients
- 1 1⁄4 cups Greek yogurt
- 1⁄4 cup canola oil
- 3 tbsp. ginger-garlic paste
- 2 tbsp. distilled white vinegar
- 2 tbsp. Kashmiri chile powder
- 2 tbsp. kosher salt
- 1 tbsp. garam masala
- 1 tbsp. ground coriander
- 1 tsp. dried fenugreek leaves (optional)
- 1⁄2 tsp. ground cumin
- 1⁄2 tsp. Indian red chile powder, or substitute cayenne
- 3 tbsp. fresh lime juice (from 1 lime)
- 2 1⁄2 lb. boneless, skinless chicken breasts, cut on the bias, against the grain, into ½-inch-thick strips
- 1⁄2 cup melted ghee or unsalted butter, for basting
- 1 tsp. chaat masala (optional)
Instructions
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