Mix Grill Recipe

Marinate

In a bowl combine yogurt, ginger-garlic paste, red chili powder, ground cumin, ground coriander, garam masala, lemon juice, vegetable oil and salt. Add the chicken cubes and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, ideally 3–4 hours.

Skewer and Grill

Thread marinated chicken pieces onto 2 skewers, leaving small gaps for even cooking. Preheat grill to medium-high (about 425°F / 220°C). Brush grates or skewers with oil. Grill 10–12 minutes, turning every 2–3 minutes until lightly charred and internal temperature reaches 165°F (74°C). Baste once with a little oil or reserved marinade during grilling if desired.

Marinate

In a bowl mix fresh cream, yogurt, ginger-garlic paste, green chili paste (if using), white pepper, salt and melted butter or oil. Add the thigh pieces and coat well. Cover and refrigerate for 2–4 hours (overnight for best tenderness).

Skewer and Grill

Thread malai-boti pieces onto 2 skewers. Preheat grill to medium (about 375–400°F / 190–200°C). Brush grill or grates with oil. Grill 12–15 minutes, turning every 3 minutes, until edges are golden and internal temperature reaches 170°F (77°C). Baste with melted butter during final minutes for sheen.

Prep and Marinate

Make 3–4 shallow slashes in the leg to allow marinade to penetrate. Combine yogurt, ginger-garlic paste, paprika, ground cumin, garam masala, lemon juice and salt. Rub marinade thoroughly over and into the slashes. Cover and refrigerate for at least 3 hours, ideally overnight.

Roast/Grill

Preheat grill to medium (about 400°F / 200°C). Place the marinated leg on the grill (or use a rack in a hot oven at 400°F if preferred). Grill 25–30 minutes, turning every 6–8 minutes so it chars evenly; if using an oven finish under a broiler for 2–3 minutes to char skin lightly. Use a thermometer to ensure 175°F (79°C) near the bone. Rest 5 minutes before serving.

Prepare Mixture

In a bowl combine ground chicken, grated onion (squeezed of excess liquid), ginger-garlic paste, chopped green chili, cilantro, mint (if using), ground cumin, garam masala, salt and cornstarch. Mix thoroughly until sticky — this helps the kebab adhere to skewers. Chill mixture 20–30 minutes to firm up if too soft.

Form and Grill

Divide mixture and shape around a metal skewer into even, long cylinders about 1.25" (3 cm) thick. Brush lightly with oil. Preheat grill to medium-high (about 425°F / 220°C). Grill 10–12 minutes, rotating frequently to brown all sides and ensure internal temperature reaches 165°F (74°C). Brush with oil or butter near the end for gloss.

Arrange two pieces of chicken tikka and two pieces of malai-boti, the grilled chicken leg and one seekh kebab on a warmed platter.

Scatter sliced red onion and cilantro around the meats. Sprinkle chaat masala over onion and meats lightly. Place lemon wedges on the side for squeezing.

Serve hot with naan, rice or chutney/green chutney and yogurt raita if desired.