Tandoori Chicken Skewers With Mint Chutney Recipe

About this recipe

Tandoori Chicken Skewers with Mint Chutney is a delightful Indian snack that combines the smoky flavors of grilled chicken with the refreshing taste of mint chutney. Made with boneless chicken thighs marinated in a mix of yogurt, aromatic spices, and tangy lemon juice, this dish is both juicy and flavorful. The skewers are grilled to perfection, creating a slightly charred exterior that enhances the taste and texture. The mint chutney, blended with fresh herbs and a hint of spice, offers the perfect complement to the savory chicken. Packed with 36 grams of protein, this dish is ideal for gym-goers looking for a nutritious post-workout snack or anyone craving a satisfying and quick bite. The recipe is straightforward and can be prepared in under 35 minutes, making it a great choice for busy days or last-minute gatherings. Serve these skewers hot and watch them disappear in no time!

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• 100g Greek Yogurt
• 250 ml Keya Lemon Juice
• 1 pack (100 g) Everest - Ginger Garlic Paste
• - Red Chilli
• 20 g Turmeric Powder
• 50 g Everest Cumin Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 500 ml Oil (For Frying)
• 1 Bunch Mint Leaves (Pudina)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• medium Chilli Green Long
• - Weikfield Icing Sugar (100g)

Instructions

1. 1. Cut the boneless chicken thigh into bite-sized pieces and set them aside in a large bowl.
2. 2. In a separate bowl, mix yogurt, lemon juice, ginger-garlic paste, Kashmiri chili powder, turmeric, cumin, coriander, and salt to create the marinade.
3. 3. Pour the marinade over the chicken pieces, ensuring they are evenly coated, and let it rest for 20 minutes.
4. 4. Thread the marinated chicken pieces onto skewers, leaving small gaps between each piece for even cooking.
5. 5. Heat a grill pan on medium heat and brush it lightly with vegetable oil to prevent sticking.
6. 6. Place the skewers on the grill pan and cook for 8-10 minutes on each side until the chicken is fully cooked and slightly charred.
7. 7. While the chicken cooks, blend mint leaves, coriander leaves, green chilies, sugar, salt, and water to make a smooth chutney.
8. 8. Adjust the chutney's consistency by adding more water if needed, and transfer it to a serving bowl.
9. 9. Remove the skewers from the grill and let them rest for 2 minutes before serving.
10. 10. Serve the tandoori chicken skewers hot with the freshly made mint chutney on the side.