Eid Family Gathering Chicken and Saffron Skewers

Name: Eid Family Gathering Chicken and Saffron Skewers
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: North Indian
Ingredients: 3½ lb (1600 g) boneless, skinless chicken thighs, cut into 1½-inch (4 cm) cubes, cut into 1½-inch cubes, patted dry; 1½ cup (360 ml) plain full-fat yogurt; ½ cup (120 ml) heavy cream; ¼ teaspoon (½ g) saffron threads, steeped in 2 tablespoons warm water for 10 minutes; 6 whole green cardamom pods, crushed lightly to release seeds, then finely ground; 6 cloves (30 g) garlic cloves, minced to a fine paste, minced to a paste; 1 tablespoon (15 g) fresh ginger, minced to a fine paste, minced to a paste; 2 teaspoon (5 g) Kashmiri red chili powder; ½ teaspoon (2 g) ground turmeric; 1 teaspoon (2 g) ground coriander; ¾ teaspoon (1½ g) ground cumin; 1½ teaspoon (9 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; 3 tablespoon (45 ml) fresh lemon juice; 3 tablespoon (45 ml) ghee (or clarified butter), melted; 1 cup (240 ml) water; ⅓ cup (20 g) fresh cilantro, finely chopped, finely chopped; ¼ cup (12 g) fresh mint leaves, finely chopped, finely chopped

From the MyKitchenBank Kitchen

Fragrant saffron and cardamom-infused chicken thighs threaded onto skewers, pressure-cooked in a creamy yogurt marinade, then finished under the broiler for a charred exterior. This elegant dish brings together Indian spices and Eid celebration traditions, delivering tender, juicy chicken with a golden crust. Perfect for gathering with family and friends.

Prep: 20 min
Cook: 25 min
Wait: 4 hr
Total: 4 hr 45 min
Makes: 18 skewers (3 per person)

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Ingredients

6 servings

3½ lb (1600 g) boneless, skinless chicken thighs, cut into 1½-inch (4 cm) cubes, cut into 1½-inch cubes, patted dry
1½ cup (360 ml) plain full-fat yogurt
½ cup (120 ml) heavy cream
¼ teaspoon (0.5 g) saffron threads, steeped in 2 tablespoons warm water for 10 minutes
6 whole green cardamom pods, crushed lightly to release seeds, then finely ground
6 cloves (30 g) garlic cloves, minced to a fine paste, minced to a paste
1 tablespoon (15 g) fresh ginger, minced to a fine paste, minced to a paste
2 teaspoon (5 g) Kashmiri red chili powder
½ teaspoon (2 g) ground turmeric
1 teaspoon (2 g) ground coriander
¾ teaspoon (1.5 g) ground cumin
1½ teaspoon (9 g) kosher salt
¼ teaspoon (0.5 g) freshly ground black pepper
3 tablespoon (45 ml) fresh lemon juice
3 tablespoon (45 ml) ghee (or clarified butter), melted
1 cup (240 ml) water
⅓ cup (20 g) fresh cilantro, finely chopped, finely chopped
¼ cup (12 g) fresh mint leaves, finely chopped, finely chopped

Equipment (7)

Instant Pot (6-quart or larger)
18 wooden or metal skewers (10–12 inches)
Large mixing bowl
Instant Pot trivet
Large baking sheet
Meat thermometer
Broiler-safe pan or baking sheet

Steps

Before you start

Soak wooden skewers in water for 30 minutes (or use metal skewers)
Marinate chicken for at least 4 hours or up to overnight in the refrigerator
Have all spices measured and ready
Position oven rack 6 inches from the broiler element and preheat to broil setting

1
Prepare saffron infusion
- Place saffron threads in a small bowl and pour 2 tablespoons of warm water over them.
- Let steep for 10 minutes to release the color and aroma.
- Set aside.
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Ready when: Saffron water is deep golden and fragrant
Tip: Use warm, not hot, water to preserve the delicate saffron flavor
2
Crush and grind cardamom
- Use a mortar and pestle to lightly crush the 6 green cardamom pods just enough to split them open and expose the seeds inside.
- Remove the black seeds and discard the green husks.
- Finely grind the seeds until powdery.
- You should have about ½ teaspoon of ground cardamom.
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Ready when: Cardamom seeds are finely ground to a powder
Tip: Fresh cardamom ground just before use has far more fragrance than store-bought ground cardamom
3
Make marinade
- In a large mixing bowl, combine the yogurt, heavy cream, saffron infusion (including the water), ground cardamom, garlic paste, ginger paste, Kashmiri chili powder, turmeric, coriander, cumin, salt, black pepper, and lemon juice.
- Whisk together until smooth and well combined.
- The mixture should be creamy with a rich golden-orange color.
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Ready when: Marinade is smooth, homogeneous, and fragrant
Tip: Whisk thoroughly to ensure the spices are evenly distributed throughout the yogurt and cream
4
Marinate chicken
- Add the cubed chicken thighs to the marinade and gently toss to coat every piece evenly.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- This allows the spices to deeply penetrate the chicken and tenderize it.
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Ready when: Chicken is fully coated and has begun to lighten slightly in color
Tip: Marinating overnight yields more tender, flavorful chicken; plan accordingly
5
Thread chicken onto skewers
- Remove the marinated chicken from the refrigerator 15 minutes before threading.
- Starting with 18 skewers, thread 3–4 pieces of chicken (about 6 oz / 170 g per skewer) onto each one, leaving about 1 inch of space at each end for handling.
- Reserve any excess marinade in the bowl.
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Ready when: All chicken pieces are securely threaded and skewers are evenly loaded
Tip: Slightly staggering the chicken pieces helps them cook evenly and allows steam to circulate
6
Set up Instant Pot steamer
- Pour 1 cup of water into the Instant Pot inner pot.
- Place the trivet (steam rack) on the bottom.
- Arrange the threaded skewers on the trivet, standing them upright or laying them flat in a single layer (you may need to do this in batches).
- Pour half of the reserved marinade (about ¾ cup) over the chicken.
- Season with additional salt to taste if needed.
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Ready when: Skewers are arranged and marinade is evenly distributed
Tip: If your Instant Pot can't fit all 18 skewers, cook in two batches—first batch takes 12 minutes, second batch 12 minutes; timing remains the same
7
Pressure cook chickenOven 165°F / 75°C
- Close the Instant Pot lid and set the valve to sealing.
- Cook on high pressure for 12 minutes.
- When done, quick-release the pressure by carefully moving the valve to venting.
- The chicken should be cooked through and tender.
- Check internal temperature: should reach 165°F (74°C) at the thickest part.
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Ready when: Chicken is opaque, tender, and internal temp reaches 165°F (74°C)
Tip: Quick-release gently to avoid splattering hot marinade; keep hands and face clear of the steam vent
8
Drain and pat skewers dry
- Carefully remove the hot skewers from the Instant Pot using tongs and place them on paper towels to drain and cool for 3–4 minutes.
- Gently pat the top surfaces dry with paper towels; this helps them brown better under the broiler.
- Arrange the skewers on a large broiler-safe baking sheet or pan, spacing them about 2 inches apart.
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Ready when: Skewers are dry on the surface and arranged on the baking sheet
Tip: Drying the chicken helps the ghee adhere and creates a more even, golden crust under the broiler
9
Brush with ghee
- Brush the top and sides of each skewer generously with melted ghee (about 3 tablespoons total).
- Season lightly with additional salt and black pepper if desired.
- The ghee will help the chicken brown beautifully and add richness.
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Ready when: All skewers are evenly coated with a thin layer of ghee
Tip: Reserve any remaining ghee; you may brush again halfway through broiling if the skewers look dry
10
Broil for color and crustOven 500°F / 260°C
- Position the oven rack 6 inches from the broiler element.
- Place the baking sheet under the broiler and broil on high for 5–7 minutes, until the chicken is deeply browned and slightly charred at the edges.
- Rotate the pan halfway through (at about 3 minutes) for even browning.
- Watch carefully to prevent burning.
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Ready when: Chicken is golden brown to mahogany, with some charred edges; no pink visible on the surface
Tip: Broilers vary in intensity; if your broiler runs very hot, start checking at 4 minutes to avoid excessive charring
11
Garnish and serve
- Remove the skewers from the oven and let them rest for 2 minutes.
- Transfer to a serving platter and garnish generously with fresh cilantro and mint leaves.
- Serve immediately while hot, with lime wedges and sliced onions on the side if desired.
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Ready when: Garnish is fresh, vibrant, and evenly distributed; skewers are ready to serve
Tip: Fresh herbs add brightness and aroma—don't skip them, even if cooking ahead

Good to know

Tips

Plan ahead: marinating overnight yields the most tender, flavorful chicken. At minimum, marinate for 4 hours.
Instant Pot pressure cooking keeps the chicken incredibly moist; the high heat and steam trapped inside prevent drying out.
Broiler intensity varies widely. Start checking at 4 minutes and rotate the pan at the halfway point to avoid burning. If you see excessive charring, move the rack further from the element.
If you don't have an Instant Pot, you can simmer the marinated skewers gently in a covered heavy-bottomed pot or Dutch oven over medium-low heat for 20–25 minutes, then broil as directed.

Make ahead

You can marinate the chicken up to 24 hours ahead. After broiling, the skewers can be held warm in a 200°F (93°C) oven for up to 30 minutes, though they taste best served immediately. You can also prepare the skewers through step 8 (before broiling) up to 4 hours ahead; keep them refrigerated, then broil just before serving.

Storage & reheating

Store leftover cooked skewers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (177°C) oven for 8–10 minutes, or microwave on 50% power for 2–3 minutes per skewer. Freeze cooked skewers for up to 2 months; thaw in the refrigerator overnight and reheat as above. The marinade liquid can be strained and refrigerated separately for up to 3 days.

Substitutions

green cardamom pods → ½ teaspoon ground cardamom (store-bought) or ⅛ teaspoon ground black cardamom for a smokier note. Fresh-ground cardamom is preferred for maximum fragrance, but store-bought ground cardamom works in a pinch. Black cardamom adds a slightly different but delicious flavor.
Kashmiri red chili powder → 2 teaspoons sweet paprika mixed with ⅛ teaspoon cayenne pepper. Kashmiri chili powder is mild and provides color; this blend mimics that balance of flavor and heat without the intense spice.
heavy cream → plain Greek yogurt (use ½ cup / 120 ml). Greek yogurt makes a lighter version and adds tanginess; the skewers will be slightly less rich but still tender and flavorful.
ghee (or clarified butter) → unsalted butter (melted) or neutral oil such as vegetable or canola oil. Ghee adds distinctive flavor and browning; butter or oil will work but the dish will lack some of the traditional richness.