Chicken Sekuwa Recipe

🍗 Chicken Sekuwa — Himalayan-style Serves: 3–4 Prep:20 minutes + 2–4 hours marinating Cook: 15–20 minutes ### Ingredients Chicken - 750 g boneless chicken thighs, cut into bite-sized pieces - 2 tbsp mustard oil - 1 tbsp lemon juice - 1 tbsp ginger-garlic paste - 1 tsp cumin powder - 1 tsp coriander powder - 1 tsp turmeric - 1–2 tsp Kashmiri chili powder - ½ tsp black pepper - 1 tsp garam masala - 1 tsp salt - 1 tbsp yogurt - 1 tbsp roasted sesame powder (optional) - 1 tbsp finely chopped fresh coriander - 1–2 green chilies, finely chopped ### Marinate 1. Put the chicken in a large bowl. 2. Add mustard oil, lemon juice, ginger-garlic paste, yogurt, and all the spices. 3. Mix thoroughly so every piece is coated. 4. Cover and refrigerate for **at least 2 hours**, preferably overnight. 5. Take the chicken out about 20–30 minutes before cooking. ### 🔥 Grill / BBQ Method 1. Thread the chicken onto skewers. 2. Heat your grill or BBQ until **very hot**. 3. Lightly oil the grill grates. 4. Grill the chicken for about **4–5 minutes per side**, turning regularly. 5. Brush with a little mustard oil while grilling for that characteristic sekuwa flavor. 6. Continue until the outside is nicely charred and the chicken is cooked through. **Target:** Chicken should reach **74°C / 165°F** internally. ### 🥘 Oven Method * Preheat oven to **220°C / 425°F**. * Place skewers on a wire rack over a baking tray. * Bake for about **18–22 minutes**, turning halfway. * Finish under the broiler/grill for **2–4 minutes** to get the smoky char. ### 🌶️ Quick Sekuwa Achar Mix together: * 2 tomatoes, roasted * 2–3 green chilies * 1 tbsp roasted sesame seeds * 1 tbsp lemon juice * ½ tsp cumin powder * Salt to taste * Fresh coriander Crush or blend everything roughly—the achar should retain some texture. ### 🇳🇵 Serving Serve the hot sekuwa with **tomato-sesame achar**, sliced onions, lemon wedges, fresh coriander, and **chiura (beaten rice)**. **Pro tip:** Chicken **thighs** work much better than breast for sekuwa because they stay juicy while developing the smoky, slightly charred exterior.