Inspired by Bengali cuisine, these mustardy grilled chicken skewers take ordinary tandoori chicken to a whole new level. You will love the mustard and the typical Bengali spice mix Panchphoran that make this chicken so flavourful and special. A good way to boost flavour is to leave it marinating in the refrigerator for 24 hours. This will give the spices a chance to mellow and infuse the chicken with aroma and flavour. Basting the chicken with leftover marinade as it grills, also keeps it moist and flavourful.
1 1/4 lb boneless skinless chicken breast, cubed into 2 inch pieces
1 small onion
8 cloves garlic
1 inch piece ginger
2 tbsp each: chickpea flour (optional), thick Balkan style plain yogurt, lemon juice, oil and mustard oil (or melted butter) for basting
1 tbsp grainy Dijon style mustard
1 tsp each: ground cumin, ground coriander, garam masala, dried fenugreek leaves (Kasoori methi), ground fennel seeds
1/2 tsp cayenne pepper
1/4 tsp each, whole seeds: nigella (kalonji), fenugreek (methi), fennel, black mustard, cumin (or any of these that you have on hand)
A tiny pinch of tandoori or red food colouring or saffron
Salt to taste
Place chicken in large mixing bowl.
Combine all remaining ingredients (except whole seeds) in jar of a blender or food processor and process to a smooth paste.
Fold in whole seeds, then pour marinade over chicken, tossing pieces to coat well.
Cover and refrigerate for at least 4 hours and up to overnight.
When ready to grill, heat barbecue to medium. Lift chicken pieces out of marinade (reserve marinade) and thread onto skewers.
Grill skewers covered, basting occasionally with reserved marinade until cooked through and lightly charred, about 8 min per side, turning once.
When chicken is almost done and marinade has cooked off, brush lightly all over with mustard oil or melted butter, grill for 1-2 min until done and remove.
Serve with lemon wedges, a fresh salad and warm naan.