Grilled Chicken (Stove Top Method)

📝 Ingredients

• 250 - 300 gms Chicken (I used skinless boneless chicken thighs)
• 1.5 tbsp Kashmiri Chilli Powder
• 2 tsp Coriander Powder
• 2 tsp Chopped Ginger & Garlic (each)
• 1/4 tsp Fennel Seeds
• 1.5 - 2 tsp Lemon Juice
• 2 tbsp Yogurt (refer notes)
• Salt
• 2 - 3 tsp Ghee
• Oil (I used olive oil but you can use any vegetable oil)

👨‍🍳 Instructions

1. 1Clean the chicken pieces and pat dry them with kitchen tissue paper.
2. 2Try to squeeze out the water from yogurt using a cheese cloth or a heavy paper towel (refer notes).
3. 3Grind together Kashmiri chilli powder, coriander powder, chopped ginger & garlic, fennel seeds, salt and lemon juice with 2-3 tbsp water to a smooth paste.
4. 4Add the ground paste and drained yogurt (refer notes) to the chicken and mix well using your hands. Let the chicken rests in fridge for half an hr to 1 hr. You can also keep it overnight.
5. 5Heat oil (2 tsp) in a wide pan. Add the chicken pieces and cover and cook on the lowest flame for 5-6 mins.
6. 6Remove the cover and flip the chicken pieces. Again, cover and cook for another 5-6 mins. Remove the lid now and continue cooking till the chicken pieces are charred on both sides. It will take another 3-4 mins on each side.
7. 7Remove the chicken from the pan and coat each piece with ghee. In addition to giving a nice sheen to the chicken, it will also add an extra flavour and also keeps the meat juicy. Serve hot with coriander mint sauce , sliced onion and lemon wedges.