As is so often the case in Indian cooking, butter is the “secret” ingredient here, one that gives the chicken extra moisture and richness. The combination of that, mild spices, and grilling is what has made this dish so popular in the West. Serve with plain Paratha (page 559) and mint chutney, if you can.

　　

Ingredients

makes 4 servings

　　1 1/2 pounds boneless, skinless chicken breasts or thighs

　　1/4 cup yogurt

　　1/4 cup ground cashews

　　Pinch of ground mace

　　1 teaspoon ground cardamom

　　1 teaspoon ground coriander

　　1 teaspoon peeled and minced fresh ginger

　　1 teaspoon minced garlic

　　Salt and black pepper to taste

　　2 tablespoons butter, melted

　　1/2 teaspoon ground fennel

　　Chopped fresh cilantro leaves for garnish

　　

Step 1

Cut the chicken into 1-inch chunks (no smaller). Combine the chicken in a bowl with all the ingredients except the butter, fennel, and cilantro. Marinate while you heat the grill or refrigerate for several hours or overnight.

　　

Step 2

Start a charcoal or gas grill; the fire need be only moderately hot, and the rack should be 4 to 6 inches from the heat source. If you’re using wooden skewers, soak them for a few minutes. Thread the meat onto the skewers, leaving a little bit of space between pieces.

　　

Step 3

Grill, basting with the melted butter, until the chicken is nicely browned and cooked through, 10 to 15 minutes. Sprinkle with the ground fennel and cilantro and serve.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.