Ingredients:

  • 1.1 lb chicken breast, cut into 1.5-inch cubes
  • 1/2 cup thick hung curd (Greek yogurt)
  • 1/4 cup heavy cream
  • 2 tbsp cashew nut paste
  • 1 tbsp ginger-garlic paste
  • 1 tsp white pepper powder
  • 1/2 tsp ground green cardamom
  • 1 tsp salt
  • 1 tbsp lemon juice
  • 1 piece natural lump charcoal
  • 1 tbsp unsalted butter

Instructions:

  1. In a large mixing bowl, whisk the 1/2 cup thick hung curd and 1/4 cup heavy cream until completely smooth; stir in 2 tbsp cashew paste, 1 tbsp ginger-garlic paste, 1 tsp white pepper, 1/2 tsp ground green cardamom, and 1 tsp salt.
  2. Fold in the 1.1 lb cubed chicken breast and 1 tbsp lemon juice until every piece is evenly coated; cover and refrigerate for at least 4 hours.
  3. Thread the marinated chicken onto skewers.
  4. Heat a grill or pan over medium-high heat with a touch of oil and sear the pieces for 3–4 minutes per side until deep golden brown edges and a slight char appear, ensuring the chicken reaches a safe internal temperature of 165°F (74°C).
  5. Place the cooked kebabs in a pot and set a small metal bowl in the center containing one glowing hot piece of natural lump charcoal.
  6. Drop 1 tbsp unsalted butter onto the hot coal and immediately cover the pot with a tight lid for 3–5 minutes to infuse the meat with smoke.