Ingredients
- 20g (¾ oz) fresh mint leaves, roughly chopped
- 20g (¾ oz) fresh coriander leaves, roughly chopped
- 3 garlic cloves, roughly chopped
- 6cm (½ inch) fresh root ginger, roughly chopped
- 3 tbsp lemon juice
- 100g (3 ½ oz / ½ cup) plain yogurt
- 1 tsp Pragati Turmeric
- ½ tbsp ground Nandini Coriander
- 1 tsp sugar or Madhur Jaggery
- 2 tsp Surya Sult
- 2 tsp Guntur Sannam Chilli
- 750g (1lb 10oz) skinless and boneless chicken thighs, cut into 2.5cm (1 inch) cubes
- 2 tbsp melted butter, for basting
- 4 green chillies, to garnish
- 1tsp toasted sesame seeds, to garnish
EQUIPMENT
- 6 metal skewers (for barbecuing) or bamboo skewers (for grilling/broiling)
Methods
- Combine the fresh mint and coriander in a blender with the garlic and ginger and pulse until smooth. You may need to add a bit of water to get the desired consistency. Transfer to a large bowl, add the lemon juice, yogurt, turmeric, ground coriander, sugar, salt, and chilli powder, and mix well. Add the chicken pieces and mix well. Cover and leave to marinate in the fridge for a minimum of 2 hours, or ideally overnight.
- Bring the chicken to room temperature before cooking. If you are cooking on an outdoor barbecue, divide the chicken among 6 metal skewers. If you are cooking on an indoor grill (broiler) and using bamboo skewers, soak the skewers in cold water for 30 minutes to ensure they do not burn.
- Cook over a medium-low heat for about 5 minutes on each side, basting with the melted butter and turning the skewers at regular intervals to ensure even cooking. If grilling (broiling), keep the kababs 10–12cm (4–5in) away from the heat.
