Ingredients
Chicken and Marinade
- 400 g chicken breast
- 3 tbsp plain yoghurt
- 3 tbsp cream (unsweetened)
- 2 tsp green chili paste (halve for mild)
- 1 tsp roasted cumin powder
- 1 tsp roasted coriander powder
- 1.5 tsp garam masala
- 1/2 tsp black pepper
- 1/2 tsp white pepper
- 3/4-1 tsp salt
- 1 1/4 tsp garlic paste
- 1 1/4 tsp ginger paste
- 1 tbsp cornstarch
- 2 tbsp lemon juice
Additional
- Wooden skewers (optional, soak in water for 30 minutes if using)
Instructions
- Prepare the chicken: Cut the chicken breast into evenly sized pieces, about 3/4 to 1 inch cubes. You should get roughly 22 pieces from 2 medium-sized breasts, ensuring uniform cooking.
- Make the marinade and marinate: In a bowl, combine yoghurt, cream, green chili paste, roasted cumin powder, roasted coriander powder, garam masala, black pepper, white pepper, salt, garlic paste, ginger paste, cornstarch, and lemon juice. Add the chicken cubes into this marinade, mix well to coat, and set aside to rest for at least 4 hours, or up to 2 days in the fridge, for best flavor infusion.
- Prepare for cooking: Remove the marinated chicken from the fridge and bring it to room temperature before cooking. If using wooden skewers, soak them in water for 30 minutes to prevent burning during cooking.
- Skewer the chicken: Thread the marinated chicken pieces onto the soaked wooden skewers, leaving a little space between pieces for even cooking.
- Cook on stovetop: Heat a pan over medium-high heat. Cook the chicken skewers for approximately 3 minutes on each side, turning carefully to get all four sides cooked evenly. The chicken should be nicely browned and cooked through.
- Cook in air fryer: Preheat the air fryer to 390°F (199°C). Place the skewered chicken inside and cook for 6 minutes on each side, ensuring the chicken is cooked and has a nice charred exterior.
- Cook in oven: Preheat the oven to 375°F (190°C). Place the skewered chicken on a greased tray lined with foil, covering the exposed ends of the wooden skewers with foil for safety. Bake for 18-20 minutes, flipping the skewers halfway through. Optionally, broil the chicken at the end briefly to develop extra color—watch carefully to prevent burning.
- Cook on grill: Preheat the grill to medium-high heat. Grill the skewered chicken for 6-8 minutes per side, watching carefully as grilling times may vary. Turn the skewers gently to achieve even cooking and nice grill marks.
Notes
- Marinate the chicken for at least 4 hours, though overnight or up to 2 days intensifies the flavors and tenderness.
- If you prefer a milder spice level, reduce the green chili paste quantity by half.
- Soaking wooden skewers prevents them from burning during cooking in the oven or on the grill.
- Cornstarch in the marinade helps improve the texture, making the chicken juicier and better coated.
- Adjust cooking times based on the size of the chicken pieces to avoid overcooking or undercooking.
- Keep an eye on the chicken while broiling or grilling to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Pakistani
