Tandoori Chicken Skewers with Refreshing Mint Chutney

1.Prepare the Chicken Marinade: In a large bowl, whisk together the yogurt, lemon juice, ginger-garlic paste, Kashmiri red chili powder, cumin, coriander, turmeric, garam masala, salt, and black pepper until thoroughly combined.

2.Marinate the Chicken: Add the cubed chicken pieces to the marinade, ensuring every piece is fully coated. Cover the bowl and refrigerate for a minimum of 2 hours, or preferably overnight, for the best flavor and tenderness.

3.Prepare the Mint Chutney: While the chicken marinates, combine all chutney ingredients (cilantro, mint, green chili, ginger, yogurt/water, lemon juice, salt, and sugar) in a small food processor or blender.

4.Blend the Chutney: Process until a smooth, vibrant green paste forms. Add a tiny splash more water or yogurt if the mixture is too thick to blend. Taste and adjust seasoning if necessary.

5.Assemble Skewers: Preheat your grill (or oven broiler/grill pan) to medium-high heat (about 200°C or 400°F). Thread the marinated chicken pieces onto the soaked wooden or metal skewers, leaving a small space between each piece.

6.Grill the Chicken: Lightly brush the grill grates or your grill pan with oil. Place the skewers on the hot surface. Grill for 5-7 minutes per side, turning occasionally, until the chicken is cooked through, slightly charred on the edges, and reaches an internal temperature of 74°C (165°F).

7.Finish and Serve: During the last minute of cooking, lightly brush the chicken with vegetable oil for extra moisture and shine. Remove the skewers from the heat and let them rest for 5 minutes. Serve immediately alongside the fresh Mint Chutney.