Reshmi Kebab

Ingredients

Chicken Thighs, boneless and skinless: 2 lbs.

Sour Cream: 8 oz

Cumin Powder: 1 tablespoon

Red Chili Powder: 1 teaspoon

Dried Fenugreek Leaves (Dried Methi Leaves): 2 tablespoons

Salt: to taste (about 1 teaspoon)

Homemade Garam Masala*: about 2 pinches

Oil: 1 tablespoon

Steps

1. Cut the chicken into strips, rather than cubes.
2. Mix the sour cream, cumin power, red chili powder, dried fenugreek leaves, salt, Homemade Garam Masala, and oil in a large bowl.
3.  Add the cut chicken into the sour cream mixture and mix thoroughly. 
4. Weave pieces of chicken through the skewers.
5. Turn the grill on High till the temperature is up to 450 degrees.
6. Place the skewer rack on the grates and place the skewers on top. 
7. Cook chicken skewers for 5 – 7 minutes on each side. 
8. Let the chicken rest for 3 minutes before removing from skewers.
9. Add lime or lemon juice and chat masala and serve.

Chefs’ Notes: The chicken can be cooked right after mixing the ingredients together.  No need to wait — marination is a myth!!!!!!  
Use double skewers.  It makes turning the meat easier and allows more even cooking.  
Placing the skewers directly on the grill grates leads to sticking and burning of the marinate.

*This recipe is already on the blog.