Tandoori Chicken Skewers With Mint Chutney Recipe

Indian cuisine · 336 calories

About this recipe

Tandoori Chicken Skewers with Mint Chutney is a delicious North Indian-inspired snack that combines the smoky char of grilled chicken with the vibrant freshness of mint chutney. Succulent chicken breast pieces are marinated in a rich blend of yogurt, garlic, ginger, and traditional Indian spices such as cumin, coriander, and turmeric. After soaking in the flavors, the chicken is threaded onto skewers and grilled to perfection. The mint chutney, a mix of fresh herbs, green chilies, and tangy lemon juice, adds a refreshing contrast to the warm, spicy chicken. This dish is not only a treat for your taste buds but also packs a nutritious punch with 35 grams of protein to keep you energized. Whether you're hosting a party or craving a mid-day snack, these tandoori chicken skewers are sure to impress!

Ingredients

  • 500 g Haringhata Boneless Frozen Chicken Breast
  • 100 g Amul Stirred Pineapple Fruit Flavoured Yogurt
  • 100 g Catch Garlic Paste
  • 100 g Catch Ginger Paste
  • - Red Chilli Powder
  • 20 g Turmeric Powder
  • 50 g Everest Cumin Powder
  • 250 ml Keya Lemon Juice
  • 50 g Black Pepper Powder
  • 200 G Rock Salt Powder - Sprinkler 200 G
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 1 Bunch Mint Leaves (Pudina)
  • medium Chilli Green Long
  • 500 g Carnivore Regular Chicken Seekh Kebab (Frozen)
  • 200 ml Mustard Oil

Instructions

  1. 1. Cut chicken breast into bite-sized pieces and place in a bowl.
  2. 2. In a separate bowl, mix yogurt, garlic paste, ginger paste, red chili powder, turmeric, cumin, coriander powder, lemon juice, black pepper, and rock salt to create the marinade.
  3. 3. Pour the marinade over the chicken pieces and mix thoroughly to coat. Cover and refrigerate for 30 minutes.
  4. 4. While the chicken marinates, prepare the mint chutney by blending fresh coriander, mint leaves, green chilies, rock salt, lemon juice, and water until smooth.
  5. 5. Soak the wooden skewers in water for 15 minutes to prevent burning while grilling.
  6. 6. Thread the marinated chicken pieces onto the skewers, ensuring even spacing for cooking.
  7. 7. Heat oil in a grill pan or tandoor over medium heat and brush lightly on the surface to prevent sticking.
  8. 8. Place the skewers on the grill and cook, turning occasionally, until the chicken is fully cooked and has a golden-brown char, about 7-10 minutes per side.
  9. 9. Serve the tandoori chicken skewers hot with the freshly made mint chutney on the side.