Ingredients:

  • 1 Boneless Chicken Breast (cubed)
  • 2 cloves of Garlic (Lehsan) (crushed)
  • 2/3 cup of Plain Yogurt
  • 1 tsp. of Ginger (Adrak) (chopped & crushed)
  • 1 tbsp. Olive Oil (Zaitoon Ka Tail)
  • ¼ tsp. Garam Masala Powder
  • 1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
  • ¼ tsp. Turmeric Powder (Pisi Haldi)
  • ¼ tsp. Salt
  • ¼ tsp. Curry Powder
  • ¼ tsp. Corn Starch
  • ¼ tsp. Coriander Seeds (Saabut Dhania)
  • 3 tbsp. Lemon Juice (Nimbu Arakh)

Preparation:

  1. Mix together all of the ingredients (accept the corn starch) into a mixture.
    Take ½ cup of this combine mixture and set it aside for later. Let the chicken
    marinate in the rest of the mixture for 3-4 hours.
  2. After the chicken is done marinating, heat up the grill and grill the chicken
    on skewers. While they’re grilling, take ½ cup of the marinade that was set
    aside and put it in a small saute pan. Before heating it, mix in the corn
    starch. Heat the sauce until it thickens and then let it bubble for a while.
    Set that aside until the chicken is done.

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