Ingredients:

• Chicken Breast (2 breast serves four people)
• Onion (2 large; cut into cubes)
• Garlic (5-6 cloves)
• Chili powder (1 tablespoons)
• Turmeric Powder (1 teaspoon)
• Coriander Powder (1 tablespoon)
• Cumin Powder (1 tablespoon)
• Black Pepper (1 tablespoon)
• Ginger Powder (1 teaspoon)
• Garlic Powder (1 teaspoon)
• Garam Masala (1 teaspoon)
• Salt (to taste)
• Oil (1/2 cup)

Directions:

Cut the chicken into 2 inch chunks and keep it aside in a heat resistant bowl.

Put the onion cubes into a blender and make into a fine paste. Take a sieve and pour the blended onions and using a spoon squeeze out the liquid over the chicken.

Put the garlic cloves into a blender and blend it into a paste and add it into the bowl. Massage the opinion water and garlic into the chicken.

In a pan, add the oil and heat it up on medium heat. Once hot add all the ground spices and cook for 30 seconds to a minute till all the raw fragrance of the spices is gone. Make sure to continuously stir while cooking the spices to avoid it from getting burnt.

Pour the oil with spices over chicken and using a spatula give it a stir. Cover the bowl with aluminum foil and leave it in the fridge overnight or at least a couple of hours for best results.

Thread the marinated chicken onto skewers (if you’re using wooden skewers soak it in water for 30 minutes prior to avoid it from burning).

Methods to cook the skewers:

Cooking over charcoal gives the best smoky flavor. You can also cook it in an oven/grill/over stove in a pan.

• Cooking over charcoal:
  • Fill a charcoal chimney with coal and some wood chips if using. I added hickory wood chips.
  • Place a couple of pieces of paper underneath the chimney and light it on fire.
  • The coal will still to ignite slowly starting to give out white smoke and then as it starts burning the smoke will get transparent. This usually takes 10-15 minutes. You want the smoke to be transparent or else when you cook the meat will have a dirty smoke taste.
  • Once the coal is well lit and the smoke out of the chimney is clear transfer the coal on to your grill.
  • Cover the grill lid and let it heat up until the internal temperature is between 350°F – 400°F.
  • Place the chicken skewers in the grill and close the lid. Cook for 10-15 minutes turning them around occasionally or until the internal temperature of the chicken is 165°F.
• Cooking over grill:
  • Heat the grill and bring the grill temperature between 350°F – 400°F. Cook for 10-15 minutes turning them around occasionally or until the internal temperature of the chicken is 165°F.
• Cooking in the oven:
  • Preheat the broiler to high. Place the chicken skewers on a wire rack over a baking sheet and cook for 10 -12 minutes turning them every 2-3 minutes until the chicken is cooked through with an internal temperature of 165°F.
• Cooking over stove:
  • Place a cast iron pan/grill or any nonstick pan over medium high heat. Place the chicken skewers on the pan and cook for 15 – 20 minutes and flipping it around every 2 – 3 minutes until the chicken is cooked through.