Achari chicken kebab

Achari chicken kebab

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INGREDIENTS

1 ½ pounds skinless chicken thighs, cut into bite-sized pieces
1 teaspoon fennel seeds
¼ teaspoon fenugreek seeds
¼ teaspoon kalonji (onion seed)
¼ teaspoon black peppercorns
3 cardamom pods, use seeds, discard shell
1 teaspoon coriander powder
1 teaspoon sea salt
½ teaspoon Kashmiri chili powder
½ teaspoon paprika
2 garlic cloves, minced or grated
1-inch knob ginger, minced or grated
½ teaspoon turmeric powder
2 tablespoons mustard oil
½ cup coconut cream from the top of a refrigerated can of coconut milk.

INSTRUCTIONS

• Freshly grind the fennel seeds, fenugreek seeds, kalonji, black peppercorns, and cardamom seeds.
• Add the freshly ground spices and all remaining ingredients to a large bowl and mix well. Add the chicken pieces and mix until well combined.
• Allow the mixture to marinate in the fridge for 2-8 hours. Take it out 30 minutes before grilling to allow the chicken to come to room temperature.
• Thread the pieces of the chicken onto skewers.
• Grill on high heat (lowering to medium-high if needed) until golden brown and cooked through, turning skewers occasionally.
• Transfer skewers to a platter and serve on top of grilled onions, bell peppers and lemon wedges.

Source: http://myheartbeets.com/achari-chicken- kebab/
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