Zesty Chicken Kebabs With Mint Rice Recipe

Indian cuisine · 344 calories

Zesty Chicken Kebabs with Mint Rice recipe

About this recipe

Zesty Chicken Kebabs with Mint Rice is a delightful Indian dinner that blends bold, spicy flavors with refreshing mint for a balanced and satisfying meal. The chicken kebabs are marinated in a mix of garlic, ginger, yogurt, and aromatic spices, then grilled to perfection, creating a tender and juicy protein source. This pairs beautifully with basmati rice cooked with fresh mint and green chilies, which adds a light, herbal undertone to the dish. With 38g of protein per serving, this meal is both nutritious and delicious, ideal for a family dinner or a special occasion. The cooking process is straightforward, making it accessible to intermediate cooks, while the end result feels like a restaurant-quality dish. Serve it warm and enjoy the harmony of flavors and textures that make this recipe a winning choice for any night of the week.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • 100 g Catch Garlic Paste
  • 100 g Catch Ginger Paste
  • - Red Chilli Powder
  • 20 g Turmeric Powder
  • 50 g Everest Cumin Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • - Milky Mist Skyr Plain Yogurt
  • 250 ml Keya Lemon Juice
  • 1 Bunch Mint Leaves (Pudina)
  • - DELI QUINOA/BASMATI RICE 1KG
  • medium Chilli Green Long
  • 500 ml Oil (For Frying)

Instructions

  1. 1. Wash the chicken thighs thoroughly and cut them into medium-sized pieces for kebabs.
  2. 2. In a bowl, mix garlic paste, ginger paste, red chili powder, turmeric powder, cumin powder, salt, lemon juice, and yogurt to create a marinade.
  3. 3. Coat the chicken pieces evenly with the marinade and let them rest for 20 minutes.
  4. 4. Heat a grill pan or tawa, add a little vegetable oil, and cook the chicken pieces on medium heat for 12-15 minutes, turning occasionally until golden and cooked through.
  5. 5. Rinse the basmati rice under running water until clear and soak for 20 minutes.
  6. 6. Heat oil in a saucepan, add chopped green chilies and mint leaves, sauté for 1 minute until fragrant.
  7. 7. Add the soaked rice and water to the saucepan, bring to a boil, then reduce heat and simmer covered for 12 minutes.
  8. 8. Once the rice is cooked, fluff it gently with a fork to mix the mint evenly.
  9. 9. Arrange the chicken kebabs on a plate and serve alongside the mint rice for a complete meal.