Chicken Tikka Kebab

Wash and dry the chicken thoroughly, then cut into large chunks.

Combine all the dry spices (salt, garlic, ginger, Kashmiri chilli powder, fresh chilli, garam masala, dried fenugreek leaf, coriander seeds, cardamom) in a bowl.

Add the hung Greek yoghurt and lemon juice to the spices, stirring until a smooth marinade forms.

Add the chicken pieces and the chopped vegetables (red pepper, green pepper, red onion) to the yoghurt mixture and rub the marinade all over them with your hands.

Cover the bowl and refrigerate for at least one hour, or up to several hours for deeper flavor.

Preheat the oven to 400°F. If using wooden skewers, soak them in cold water for about 20 minutes.

Thread the marinated chicken and vegetables onto the skewers, alternating pieces.

Place the skewers on a baking tray, brush with mustard oil, and bake on the middle shelf for 10–15 minutes.

Turn the skewers, brush or drizzle with more mustard oil, and continue baking on the top shelf for another 15 minutes, or until the chicken is cooked through and lightly charred.

Remove from the oven, garnish with chopped fresh coriander and a squeeze of lemon juice, and serve immediately.