Ingredients

The following ingredients have 4 Servings
  • 1 lb  Chicken thighs (boneless skinless, cut into 1.5-2 inch cubes)
  • 1 tablespoon Oil
  • 1/2 cup Red Onion (cut into 2 inch cubes, layers separated)
  • 1/2 cup Green Bell Pepper (cut into 2 inch cubes)
  • 1/2 cup Red Bell Pepper (cut into 2 inch cubes)
  • Lime wedges (to garnish)
  • Onion rounds (to garnish )
  • 1/2  cup  Yogurt (greek (also called hung curd))
  • 3/4  tablespoon Ginger  (grated)
  • 3/4  tablespoon Garlic  (minced)
  • 1  tablespoon Lime juice
  • 2  teaspoon Kashmiri red chili powder (mild, adjust to taste)
  • 1/2  teaspoon Ground Turmeric (Haldi powder)
  • 1  teaspoon Garam Masala
  • 1 teaspoon Coriander powder (Dhaniya powder)
  • 1/2 tablespoon Dried Fenugreek leaves (Kasoori Methi)
  • 1  teaspoon Salt (adjust to taste)

Instruction

  • Combine all ingredients for the marinade in a bowl and mix well. Add chicken and coat on each side with the marinade. Let it rest for anywhere between 30 minutes to 8 hours in the refrigerator.
  • When ready to cook, add the oil, onions, green and red bell pepper to the marinade. Mix well. 
  • Thread the marinated chicken, peppers and onions in the skewers altenating between each.