Grilled Creamy Malai Chicken Skewers

By Sprig Originals ✓ · cooked up in Sprig

Juicy chicken thigh chunks soaked in a rich yogurt-and-cream marinade with ginger, garlic and garam masala, then charred fast over a hot grill. It's the mild, creamy cousin of tandoori chicken — smoky and blistered outside, unbelievably tender inside — and it comes off the grate in about 12 minutes. Serve with warm naan, rice or just a squeeze of lemon.

Ingredients

• 2 lb boneless skinless chicken thighs
• 3/4 cup plain whole-milk Greek yogurt
• 1/4 cup heavy cream
• 4 cloves garlic, finely grated
• 1 tbsp fresh ginger, finely grated
• 2 tsp garam masala
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 1/2 tsp kosher salt
• 2 tbsp neutral oil, plus more for the grates

• 1/4 cup fresh cilantro, chopped
• 1 whole lemon, cut into wedges

Instructions

1. Trim the chicken thighs of big pieces of fat and cut into 1 1/2-inch chunks. In a large bowl, whisk the Greek yogurt, heavy cream, garlic, ginger, garam masala, cumin, cayenne, salt and 2 tablespoons oil into a thick marinade.
2. Add the chicken and toss until every piece is coated. Cover and refrigerate at least 1 hour and up to 8 hours (30 minutes will do in a pinch). If using bamboo skewers, soak 8 of them in water for 30 minutes.
3. Thread the chicken onto skewers, 5 or 6 chunks each, leaving a little space between pieces so the heat can get around them. Let the skewers sit at room temperature while the grill heats.
4. Set up a gas or charcoal grill for two-zone cooking: one side hot for direct grilling (about 425-450°F) and one side with no flame or coals. Scrape the grates clean and oil them well with a folded paper towel held in tongs.
5. Lay the skewers over the direct-heat side and grill 10 to 14 minutes total, turning every 3 minutes, until the marinade is blistered and charred in spots and the chicken reads 175°F at the center. If flames flare up, slide the skewers to the cool side for a minute, then return them.
6. Move the skewers to a platter and rest 5 minutes. Scatter with cilantro and serve with lemon wedges for squeezing.

Chef's tips

Nutrition (per serving, estimated)

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