Ingredients:

  • 1 lb ground chicken
  • 1 tsp sea salt
  • 1 tbsp ginger-garlic paste
  • 1 tsp garam masala
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 2 tbsp finely chopped fresh cilantro
  • 1/4 cup thick Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp Kashmiri red chili powder
  • 1 tsp honey
  • 1 tbsp avocado oil

Instructions:

  1. In a large bowl, combine the ground chicken with the salt, ginger-garlic paste, garam masala, smoked paprika, cumin, and cayenne. Fold in the chopped cilantro. Mix by hand until the spices are evenly distributed and the meat feels tacky.
  2. Cover the meat mixture and refrigerate for at least 2 hours to allow the flavors to penetrate the protein.
  3. Divide the chilled mixture into 8 equal portions. Roll each portion into a cylinder approximately 5 inches long.
  4. Whisk together the Greek yogurt, lemon juice, Kashmiri red chili powder, honey, and avocado oil into a smooth paste.
  5. Heat a cast iron skillet or grill pan over high heat. Sear the sausages, brushing with the Tandoori glaze, until charred on the outside and cooked to an internal temperature of 165°F.