Copperleaf Barbecue (Special Mix Grill) Recipe

This recipe combines marinated chicken and fish, ideal for a home barbeque or oven grill. 

1. The Marinade (Tandoori Base)

• 1 cup Thick Greek yogurt (hung curd)
• 1 tbsp Ginger-garlic paste
• 1 tsp Red chili powder (Kashmiri for color)
• 1 tsp Garam masala powder
• 1 tsp Roasted cumin powder
• 1 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 1 tbsp Lemon juice
• 1 tbsp Mustard oil or vegetable oil
• Salt to taste 

2. The Proteins (For the Mix Grill)

• 250g Boneless chicken thighs (cut into cubes)
• 250g Firm white fish (like Kingfish/Seer, cut into cubes)
• 1 large Onion, capsicum, and tomato (cut into large chunks for grilling)

Instructions

Prep the Marinade:

1. In a large bowl, whisk the thick yogurt with ginger-garlic paste, red chili powder, garam masala, cumin, coriander, turmeric, salt, lemon juice, and oil. Ensure it is a smooth, thick paste. 

Marinate the Protein:

1. Divide the marinade into two bowls.
2. Add the chicken to one bowl and fish to the other.
3. Coat thoroughly and let them rest in the refrigerator for at least 2–4 hours (or overnight for best results). 

Grill Process:

1. Preheat your grill or oven (if using an oven, use 200°C).
2. Thread the marinated chicken, fish, and vegetables onto skewers.
3. Grill the chicken for about 12–15 minutes, flipping occasionally, until charred and cooked through.
4. Grill the fish for about 8–10 minutes, as it cooks faster.
5. Brush with butter or oil during the final minutes to give it a nice sheen. 

Serve:

1. Serve hot with sliced onions, lemon wedges, and green chutney.