East Indian Spiced Chicken Skewers

Ingredients

While the original Boyitori recipe from Paraguayan cuisine typically uses simple marinades and grilling techniques, this East Indian adaptation incorporates a variety of aromatic spices commonly found in Indian cuisine. The addition of ginger, garlic, turmeric, cumin, coriander, and garam masala infuses the chicken with a distinct East Indian flavor profile. The use of a mint yogurt dip as a condiment adds a refreshing element to the dish, complementing the spiciness of the chicken. We alse have the original recipe for Boyitori, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 2 tablespoons ginger paste 2 tablespoons ginger paste
• 2 tablespoons garlic paste 2 tablespoons garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon red chili powder (adjust to taste) 1 teaspoon red chili powder (adjust to taste)
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Mint yogurt dip, for serving Mint yogurt dip, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 6g, 3g
• Protein: 32g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the yogurt, ginger paste, garlic paste, turmeric powder, cumin powder, coriander powder, garam masala, red chili powder, lemon juice, and salt. Mix well to form a smooth marinade.
2. 2.
   Add the chicken pieces to the marinade and coat them evenly. Cover the bowl and refrigerate for at least 2 hours, allowing the flavors to meld together.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated chicken pieces onto skewers, leaving a small gap between each piece.
5. 5.
   Place the skewers on the preheated grill and cook for 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
6. 6.
   Remove the skewers from the grill and let them rest for a few minutes.
7. 7.
   Garnish with fresh cilantro leaves and serve the East Indian Spiced Chicken Skewers with mint yogurt dip on the side.

Treat your ingredients with care...

• Ginger — Use fresh ginger for the best flavor. Peel the ginger root and grate it finely or use ginger paste for convenience.
• Garlic — Fresh garlic cloves can be minced or crushed to make garlic paste. Alternatively, pre-made garlic paste can be used.
• Garam masala — If you don't have garam masala, you can make your own by combining ground cinnamon, cloves, cardamom, and black pepper.

Tips & Tricks

• Soak wooden skewers in water for 30 minutes before threading the chicken to prevent them from burning on the grill.
• For an extra kick of heat, add a pinch of cayenne pepper to the marinade.
• If you prefer a milder flavor, reduce the amount of red chili powder in the marinade.
• Serve the skewers with naan bread or steamed rice for a complete meal.
• Experiment with different dipping sauces like tamarind chutney or spicy mango pickle for added flavor.

Serving advice

Serve the East Indian Spiced Chicken Skewers as a main course alongside a fresh salad or with a side of fragrant basmati rice. Drizzle the skewers with a squeeze of lemon juice for an extra burst of tanginess.

Presentation advice

Arrange the skewers on a platter, garnish with fresh cilantro leaves, and serve with a bowl of mint yogurt dip on the side. The vibrant colors of the spices and the charred edges of the chicken will make for an enticing presentation.