Ingredients

• 800 g boneless chicken thigh
• 4 tbsp mustard oil
• 30 g fresh ginger
• 8 cloves garlic
• 1 tsp timur
• 2 tsp ground cumin
• 1 tbsp ground coriander
• 1½ tsp red chili powder
• ½ tsp ground turmeric
• 1 tsp garam masala
• 2 green chilies
• 1 tbsp lemon juice
• 1½ tsp salt
• 1 bunch fresh coriander
• 1 red onion

Method

1. 01
   Cut the chicken Cut the chicken thighs into even pieces about four centimetres across and put them in a large bowl.
2. 02
   Toast the timur Toast the timur in a dry pan over low heat until fragrant, then crush it to a coarse powder.
3. 03
   Make the paste Pound or grind the ginger and garlic together into a smooth paste.
4. 04
   Temper the mustard oil Heat three tablespoons of mustard oil in a small pan until it just starts to smoke, then take it off the heat and let it cool.
5. 05
   Mix the marinade Add the ginger garlic paste, timur, cumin, coriander, chili powder, turmeric, garam masala, green chilies, lemon juice, salt and the cooled mustard oil to the chicken, and rub everything in well with your hands.
6. 06
   Marinate the chicken Cover the bowl and leave the chicken to marinate in the fridge for at least three hours.
7. 07
   Soak the skewers If you are using bamboo skewers, soak them in water for about thirty minutes while the chicken marinates.
8. 08
   Light the charcoal Light the charcoal and wait until the coals are glowing and covered in grey ash.
9. 09
   Thread the skewers Thread the chicken pieces onto the skewers, packing them snugly but not squashed together.
10. 10
    Grill the sekuwa Grill the skewers over the coals, turning them every two minutes and brushing with the remaining tablespoon of mustard oil, until the chicken is charred at the edges and cooked through.
11. 11
    Rest and serve Let the skewers rest for a few minutes, then scatter over the coriander and serve with the onion rings.