Ingredients

Green Masala

• 2 bunches Cilantro
• 3-4 Seranno peppers
• 2 Tbsp dried fenugreek leaves
• 1 Tbsp green Peppercorns
• 1 Tbsp lime pickle, finely chopped (or sweet lemon pickle?)
• 1/2 cup green papaya (under-ripe), chopped
• 1/2 cup mustard oil (or vegetable oil)
• 8 cloves garlic
• 2 inch piece ginger
• 1 tsp. salt
• 2 Tbsps yogurt

Chicken

• 2 lbs. boneless chicken thighs, cut into 2-inch pieces
• salt, to taste

Preparation

1. Place all ingredients for green masala in food processor and blend until mixture is grainy in texture.
2. Marinate chicken pieces in masala paste and refrigerate a few hours or overnight.
3. Skewer the chicken onto wood or metal skewers and grill on a hot grill about 4-5 minutes on each side.

Do it with couscous tabouleh.