- 2 lbs (1 kg) skinless boneless chicken breasts
- ¼ cup (50 mL) freshly squeezed lime or lemon juice
- 3 tbsp (45 mL) ginger paste
- 3 tbsp (45 mL) garlic paste
- 1 tbsp (15 mL) hot mustard, preferably English mustard
- 1 tsp (5 mL) salt or to taste
- ¼ cup (50 mL) chickpea flour (besan)
- ¼ cup (50 mL) pure mustard oil
- 3 tbsp (45 mL) thick plain yogurt
- 1 tbsp (15 mL) minced green chiles, preferably serranos
- 1½ tsp (7 mL) cayenne pepper
- Oil for oiling grill
- Metal skewers or 20 long bamboo skewers, soaked in water for 30 minutes
- Rinse chicken and pat dry thoroughly. Cut into 1½-inch (4 cm) pieces.
- In a bowl, mix together lime juice, ginger, garlic, mustard and salt. Add chicken and toss to coat.
- In another bowl, mix together chickpea flour, mustard oil, yogurt, chiles and cayenne into a paste. Coat chicken evenly with mixture. Cover and marinate for at least 1 hour in refrigerator, preferably 3 to 4 hours.
- Preheat charcoal grill, barbecue or indoor grill to medium heat.
- Thread chicken pieces onto metal skewers, 3 to 4 per skewer. Insert a second skewer parallel to the first, about ½ inch (1 cm) apart. Cook on well-oiled charcoal grill or indoor grill, turning once and basting with additional oil or mustard oil, until pieces are no longer pink inside and are slightly charred outside, about 10 minutes. Serve immediately.