Cuisine: Indian Starter
Serves: 2-3 pax

Ingredients:
- Chicken Thigh Boneless 300 grams
- Hung Curd 100 grams
- Ginger and garlic paste 2 tablespoon
- Kasturi Methi handful
- Salt to taste
- Red Chilly Powder to taste
- Garam Masala to taste
- Dhaniya Powder to taste
- Mustard Oil 2 tablespoon
Method:
- Cut the thigh pieces into dice style cutting (Cubes)
- Marinate the chicken with all the spices, ginger and garlic paste, mustard oil and at the last hung curd
- Marinate well and keep it aside for minimum 40-45 minutes
- Take a pan, add little oil then start grilling all the pieces of the Chicken
- Keep grilling flipping it again and again at medium flame, allow it to cook properly
- When you see golden brown colour on the chicken then take it out from the pan
- Serve hot with green chutney
Chef Tips:
- Don’t use the breast pieces of the chicken, use the thigh piece only
- You can grill the chicken on pan, oven, air fryer, OTG anything you want to, marination remain the same
- You can keep the marinate chicken for 2-3 days inside the fridger
- Add lemon and Chaat masala if needed

