Best for: A gently spiced chicken option.
Cream and yogurt make a mellow coating for these malai-inspired skewers, with cardamom adding a floral note. Their pale golden finish offers a welcome contrast to chile-forward dishes on the table.
Grill: Two zones; 400°F. Equipment: Bowl, 8 metal skewers, covered grill, thermometer.
Ingredients
Marinate: 2 hours. Rest: 5 minutes. Total: 2 hours 40 minutes.
- 2 lb boneless skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/2 cup plain whole-milk Greek yogurt
- 1/4 cup heavy cream
- 1 tablespoon lemon juice
- 1 tablespoon neutral oil
- 1 tablespoon grated ginger
- 2 teaspoons finely grated garlic
- 1 teaspoon ground coriander
- 1/2 teaspoon ground green cardamom
- 1/4 teaspoon ground white pepper
- 1 1/4 teaspoons fine table salt
- 1 tablespoon melted unsalted butter
- 1 lemon, cut into wedges
Directions
Whisk yogurt, cream, lemon juice, oil, ginger, garlic, coriander, cardamom, pepper, and salt until smooth.
Fold in the chicken, cover, and refrigerate for 2 hours.
During the last 15 minutes, heat a two-zone grill to 400°F and clean and oil the grate.
Thread the chicken loosely onto 8 metal skewers, letting excess marinade drip away; discard used marinade.
Cook over indirect heat for 8 minutes, then turn over direct heat for about 7 minutes to brown lightly. Verify 165°F in the thickest chicken pieces.
Brush with the measured melted butter using a clean brush, rest for 5 minutes, and serve with lemon.
Grilling tip: Aim for golden edges rather than a dark crust on this delicate dairy marinade.
