Tandoori Chicken Kebabs With Mint Chutney Recipe

Indian cuisine · 319 calories

About this recipe

Tandoori Chicken Kebabs with Mint Chutney is a quintessential Indian snack that's both hearty and flavorful. Succulent chicken thighs are marinated in a blend of yogurt, ginger-garlic paste, and a medley of spices like red chili, turmeric, and coriander. Grilled to perfection, the kebabs boast a smoky flavor with a hint of tang from the lemon juice. Paired with a zesty mint chutney, made from fresh herbs and green chilies, this dish is a celebration of bold, vibrant tastes. Whether you're hosting a party or enjoying a quiet evening, these kebabs are quick to prepare and guaranteed to impress. Packed with protein and moderate calories, they make for a nourishing yet indulgent treat.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • 100g Greek Yogurt
  • 1 pack (100 g) Everest - Ginger Garlic Paste
  • - Red Chilli Powder
  • 20 g Turmeric Powder
  • - Coriander Powder
  • 50 g Everest Cumin Powder
  • 250 ml Keya Lemon Juice
  • 500 ml Oil (For Frying)
  • 1 Bunch Mint Leaves (Pudina)
  • medium Chilli Green Long
  • 100 g Garlic - Single Clove
  • 200 G Rock Salt Powder - Sprinkler 200 G

Instructions

  1. 1. Wash the chicken thighs thoroughly and pat them dry with a kitchen towel.
  2. 2. Prepare the marinade by mixing yogurt, ginger-garlic paste, red chili powder, turmeric powder, ground coriander, cumin powder, lemon juice, and salt in a large bowl.
  3. 3. Add the chicken thighs to the marinade and coat them evenly. Cover the bowl and refrigerate for at least 30 minutes.
  4. 4. Preheat the grill or stovetop griddle to medium heat and brush it lightly with vegetable oil.
  5. 5. Thread the marinated chicken pieces onto skewers, ensuring they are evenly spaced for uniform cooking.
  6. 6. Grill the chicken kebabs for 10-12 minutes on each side until they are cooked through and slightly charred on the edges.
  7. 7. While the chicken is grilling, prepare the mint chutney by blending fresh mint leaves, fresh coriander leaves, green chilies, garlic cloves, rock salt, and water to a smooth paste.
  8. 8. Taste the chutney and adjust seasoning if needed, ensuring it has a balanced tangy and spicy flavor.
  9. 9. Remove the cooked chicken kebabs from the skewers and arrange them on a serving plate.
  10. 10. Serve the kebabs hot with the mint chutney on the side for dipping.