Morsels of chicken marinated in yogurt and fresh ground spices and then grilled to perfection.
You could use the same marinade for paneer tofu or with vegetable chunks.
3 tbsp thick plain yogurt
1 green cardamom
1 tsp coriander seeds
1/2 tsp black peppercorns
1/8 tsp fenugreek seeds
1/2" cinnamon stick
2 cloves
1/4 tsp roasted cumin powder
1/2 tsp turmeric powder
1 tsp kashmiri chili powder (this gives the color, not the heat)
3 tbsp chopped cilantro
2-3 green chillies, finely chopped (adjust to tolerance)
2 tbsp chopped fresh mint leaves
1 heaping tsp kasuri methi, crushed between palms(dried fenugreek leaves)
1 tbsp ghee
salt
oil for brushing the grill top/skillet
Garnishes - Chopped Cilantro or mint, lime wedges, chaat masala.
Note -
You could use chicken breast too in this recipe. But I find that thighs turn out much more juicy and succulent.
If you don not have all the whole spices mentioned above, trust your favorite tandoori spice powder & use it.
Don't skip the fresh herbs though.
Method
Clean and pat dry the chicken thighs. Cut them into bite size pieces.
Rub with lemon juice, minced garlic & ginger,1/2 tsp salt and keep aside for 15 minutes.
Meanwhile, tip in cardamom,coriander,black pepper, fenugreek, cinnamon & cloves into your coffee grinder and grind to a (not too fine) powder.
Mix this powder in a bowl with yogurt,cumin powder, turmeric, chili, cilantro, green chili, kasuri methi, ghee & mint leaves.
Marinate the chicken with this and keep refrigerated for at least 8 hours (overnight is best).
Take the marinated chicken out of the refrigerator 1 hour prior to cooking.
Sprinkle salt to taste before ready to grill.
I use my stove top grill to cook them, however you can skew them and cook over outdoor grill.
These cook very well over a cast iron skillet/tava.
Cook the chicken pieces to perfection flipping regularly to cook on all sides.