Malai Chicken Kebab

Wash the chicken thighs thoroughly and pat dry them with a paper towel. Transfer to a bowl.

Add all the ingredients in the marination section to the bowl and mix well with your hand. Keep the marination aside for at least 1 hour, the more the better. You can also keep the marination overnight!

In a nonstick or cast iron pan, add unsalted butter and place chicken thighs in the pan. Cook it for 10 mins on medium-high flame. After that flip it to the other side and cook it for another 10 mins. Once cooked, cut a little in the middle and check if the chicken is cooked properly, else cook for another 5 mins. Cook all the pieces in the same manner and take them out on a separate plate.

Once the chicken is cooked, take a small piece of charcoal and burn it on the flame for 1-2 mins and add that in a piece of foil. Place the cooked chicken and the charcoal piece (in foil) in the pan and add 1 tbsp ghee to the burnt charcoal and close the lid. Let it sit for 2-3 mins to get that nice barbeque flavor in the chicken. The gas is not turned on in this step.

Once done, throw away the charcoal and serve the hot chicken kebab. Pair it with cilantro mint chutney and enjoy!