Classic Tandoori Mint Chicken

1.In a large bowl, combine all the ingredients for the marinade: yogurt, chopped mint, chopped cilantro, ginger-garlic paste, cumin, coriander, garam masala, turmeric, red chili powder, salt, and lemon juice.

2.Add the chicken pieces to the marinade and toss well to ensure each piece is thoroughly coated.

3.Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the chicken to tenderize.

4.Preheat your grill (outdoor grill or indoor grill pan) to medium-high heat. If using an oven, preheat to 200°C (400°F).

5.Thread the marinated chicken pieces onto skewers, leaving a small space between each piece for even cooking. Discard any excess marinade.

6.Lightly brush the grill grates or grill pan with oil or ghee to prevent sticking.

7.Place the skewers on the preheated grill. Grill for 6-8 minutes per side, or until the chicken is cooked through, slightly charred, and has reached an internal temperature of 74°C (165°F).

8.If grilling in the oven, place the skewers on a baking sheet lined with parchment paper and bake for 20-25 minutes, turning halfway through, until cooked through and lightly browned.

9.Remove the chicken from the grill or oven and let it rest for a few minutes.

10.Garnish with fresh mint leaves and serve hot with lemon wedges.