• 500 gms boneless chicken thighs (cut into 2 inch pieces)
• 2 tbsp ginger garlic paste
• 1 tbsp lemon juice
• 2 tsp vegetable oil
• Salt to taste
• ½ cup dried cranberries
• 1 tbsp garam masala
• ½ tsp amchoor
• 1 tbsp red chilli powder
• ½ tsp cumin powder
• 2 tsp Sugar (optional)
• Salt to taste
• ½ cup hung yogurt
Marinate chicken with ginger garlic paste, salt, and lemon juice. Set aside for 1 hour in the refrigerator.
To make the cranberry marinade, start by heating oil in a pan on medium heat. Next, add dried cranberries, garam masala, amchoor, red chilli powder, and cumin powder to the pan and sauté all marinade ingredients for 5-6 minutes.
Add ½ cup water to pan and reduce heat. Place sautéed ingredients in a blender and blend until a paste consistency is achieved. In a large bowl, add the ready blended paste to the hung yoghurt to create the cranberry marinade.
Take the marinated chicken pieces and coat in the cranberry marinade. Keep marinated chicken refrigerated for 1 hour, again.
Preheat oven to 200 C degrees. Skewer the marinated chicken and grill in oven at for 15-20 minutes. Alternatively, skewer chicken and cook on a grill pan until the chicken is charred on both sides. Serve hot.
About Saransh Goila:
Saransh Goila won a cooking game show in 2011, and has risen in the chef ranks since. Now the founder of an eponymous quick-serve chain called Goila Butter Chicken, Goila appeared as a guest judge on Masterchef Australia. Goila holds a record for the ‘Longest road journey by a chef’, travelling across India to discover regional cuisines, for 100 days.