This beautifully bright and sunny grilled chicken gets its vivid colour and delicious flavour from turmeric powder.
500 gm Kenchic chicken cubes
1/4 cup plain thick yoghurt
2 tbsp. coriander stems, chopped (reserve the leaves for garnishing)
1 tsp. turmeric powder
2 red chillies
½ tsp red chilli powder or flakes
1 tsp. garlic paste
1 tsp. salt
1 tsp. coriander seeds, crushed
2 tbsp. oil
2 tbsp. lemon or lime, freshly juiced
Clean the chicken and pat them dry. Blend all the remaining ingredients and pour over the chicken cubes, mix well to combine. Cover and refrigerate for at least 2 hours or up to overnight for best results.
Remove the chicken an hour prior to grilling so that it comes close to room temperature. Thread the chicken cubes onto skewers (if you are using wooden skewers make sure to soak them in water for 20 minutes before threading the chicken to prevent them from burning).
Grill for about 4-5 minutes per side or until the chicken is slightly charred and cooked through.Serve the chicken with a salad or some bright and sunny mango sauce on the side.