Ingredients
Courtesy of Chef Vijaya Selvaraju
2 tbsp boiling water
1 pinch of saffron threads
¾ cup plain yogurt
2 tbsp 35% whipping cream
1 tbsp grated ginger
1 tbsp grated garlic
2 Thai green chilis, finely minced
2 tsp garam masala
¼ tsp ground nutmeg
Kosher salt
2 tbsp canola oil
⅓ cup Florida Orange Juice
1.5 lbs chicken thighs, cut into large chunks
Instruction
To a small bowl add the boiling water. Crush the saffron threads into the water, and steep for 5 minutes.
To a large bowl add the yogurt, cream, steeped saffron, ginger, garlic, chilis, garam masala, nutmeg, kosher salt to taste, oil and the orange juice. Whisk to combine.
Add the chicken thighs and mix well. Cover and marinate in the fridge for a minimum of 1 hour to overnight.
Thread onto soaked wooden skewers and grill for 15-20 minutes, turning the skewers every few minutes until slightly charred on the outside and cooked through to the middle.
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