Getting back to what you are at best after a much needed break is like a breath of fresh air. In my recent travel spree, I got a chance to taste a few amazing dishes and so couldn’t stop myself from trying one such recipe of scrumptious kebab. It’s my take on the chicken kebab along with the refreshing flavour of mint and coriander topped with butter and cream dressing. The mildly flavoured Minty chicken kebab is worth a try.

Ingredients

Boneless chicken : ½ kg ( cut into medium sized cubes)

Hung curd : 4 tsp

Cream : 6 tsp

Mint leaves : ½ cup

Coriander leaves : ¼ cup

Green chilli : 6

Lemon juice : 1 tsp

Ginger garlic paste : 2 tsp

Kasuri methi : 1 tsp

Roasted besan : 2 tsp

Chat masala : 1 tsp

Garam masala : 1 tsp

Cinnamon powder : ¼ tsp

Mustard oil : 1 tsp

Butter : 50 gms

Salt as per taste

Step 1

Marinate the chicken with lemon juice and salt for about fifteen minutes.

Step 2

Grind together mint, coriander leaves and green chilli.Transfer it into a bowl and mix it together with four tsp of cream.

Step 3

In a separate bowl mix the other marinade consisting of ginger garlic paste, chat masala, salt, garam masala powder, kasuri methi, roasted besan and mustard oil.

Step 4 

Squeeze the excess water from the chicken pieces and marinate it with the second marinade. Keep it aside for half an hour.

Step 5

Lastly add the green chutney and cream mix and hung curd.let it rest for at least five to six hours.

Step 6

Thread it in the skewers and grill it for about 20 minutes at 160 degrees or place it in the airfryer for about fifteen minutes. Flip it and brush with oil or butter. 

Step 7

Once done, dish out the kebab and sprinkle the butter and cream dressing and enjoy it with lemon wedges and mint chutney.

Tip

One can pan fry the chicken by adding little oil in the pan and cooking on medium flame for about 10 to 15 minutes or until the kebab is tender and charred.