Chhoyela

Ingredients

• Boneless chicken or buffalo meat (1 pound, cut into bite-sized pieces)
• Ginger-garlic paste (2 tablespoons)
• Turmeric powder (1 teaspoon)
• Red chili powder (1 tablespoon (adjust to taste))
• Cumin powder (1 teaspoon)
• Coriander powder (1 teaspoon)
• Salt (1 teaspoon (or to taste))
• Lemon juice (2 tablespoons)
• Cooking oil (2 tablespoons)
• Onion (1 large, finely chopped)
• Green chilies (2, finely chopped (adjust to taste))
• Fresh cilantro (1 cup, chopped)
• Lemon wedges (for serving)

Instructions

1. In a large bowl, combine the ginger-garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, salt, and lemon juice to create a flavorful marinade.
2. Add the boneless chicken or buffalo meat to the marinade, ensuring each piece is well-coated. Cover and let it marinate for at least 1 hour, or overnight in the refrigerator for enhanced flavor.
3. Preheat the grill or grill pan over medium-high heat, adding a tablespoon of cooking oil to prevent sticking.
4. Once hot, place the marinated meat on the grill. Grill the pieces for about 10-12 minutes on each side, or until cooked through and slightly charred, achieving a lovely smoky flavor.
5. Remove the grilled meat from the heat and allow it to rest for a few minutes to retain its juices.
6. After resting, cut the grilled meat into bite-sized pieces.
7. In a separate bowl, mix the chopped cilantro, finely chopped onion, and green chilies.
8. Add the grilled meat to the bowl and toss gently to combine, ensuring the meat is well-coated with the fresh cilantro mixture.
9. Serve the Chhoyela hot with lemon wedges on the side for a zesty finish.