Chunks of chicken marinated in mustard oil, timur and ground spices, then skewered and grilled over open coals until smoky and charred at the edges, a popular grill-shop dish across Nepal.
Mix the marinade
Whisk together the yogurt, mustard oil, ginger-garlic paste, timur, chilli powder, turmeric, lime juice and salt in a large bowl.
Marinate the chicken
Add the chicken cubes to the marinade, coat thoroughly, cover, and refrigerate.
Skewer the chicken
Thread the marinated chicken pieces onto skewers, leaving a little space between each piece.
Grill over coals
Grill the skewers over hot coals or a very hot grill, turning regularly, until charred at the edges and cooked through.
Rest and serve
Let the skewers rest for a couple of minutes, then serve hot with beaten rice or steamed rice and a chilli achar.
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