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Ingredients
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For the chicken
For finishing & garnish
Method
For the chicken
Prepare and cut
Trim excess fat from the chicken thighs and cut into 1½–2 inch cubes. Pat dry with paper towels so the marinade can cling.
Make marinade
In a bowl combine plain yogurt, lemon juice, ginger paste, garlic paste, garam masala, ground cumin, ground coriander, paprika, kashmiri red chili powder (or cayenne), turmeric, vegetable oil, salt, and mustard oil. Whisk until smooth. If using, add a drop of red food coloring and mix for the classic color.
Marinate chicken
Add the chicken pieces to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor and tenderness.
Skewer
If using metal or soaked wooden skewers, thread the marinated chicken pieces onto skewers leaving a little space between pieces for even cooking. Reserve excess marinade for basting if desired.
Bring to room temperature
Remove skewers from refrigerator 30 minutes before cooking to take the chill off; this promotes even cooking.
Cook: oven method
Preheat the oven to 475°F (245°C) and place a rack with a foil-lined tray beneath to catch drippings. Arrange skewers on a rack or wire rack set over a baking sheet. Bake 10–12 minutes, then turn and baste with a little butter or reserved marinade, and broil for 2–3 minutes to get slight char and charred edges. Cook until internal temperature reaches 165°F (74°C).
Cook: stovetop/grill pan method
Heat a heavy cast-iron skillet or grill pan over high heat until smoking-hot. Brush with a little oil. Add skewers or pieces and cook 3–4 minutes per side, turning to get charred marks. Lower heat if they brown too quickly. Cook until internal temperature reaches 165°F (74°C).