How long do Spiced Chicken Kebabs with Mint Chutney take to make?

About 35 minutes: 10 minutes of prep and 25 minutes of cooking. Make the mint chutney while the chicken marinates.

How do I keep Spiced Chicken Kebabs with Mint Chutney juicy?

Use thigh meat, cut it into even pieces and do not overcook it. A light rice flour coating also seals the surface so the kebabs stay moist inside.

How do I make mint chutney less spicy?

Use half a green chilli or remove its seeds before blending. Adding a spoon of yoghurt also makes it creamier and milder.

Can I bake chicken kebabs in the oven?

Yes, thread them on skewers and bake on a rack in a hot oven, turning once. Finish under the grill for a little char.

What do you serve with chicken kebabs and mint chutney?

The sliced mooli and cucumber make a crunchy side, but they also go well with naan, pitta or rice. A squeeze of lemon lifts the spices.

Spiced Chicken Kebabs With Mint Chutney Recipe

Name: Spiced Chicken Kebabs with Mint Chutney
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
Ingredients: NaN Fresh Halal Chicken Oyster Thigh Skinless & Boneless; - Jalpur Rice Flour; 100 G Jumbo Garlic 100g; 65G Natoora Root Ginger; 250 Ml Trs Lemon Juice 250Ml; 240G Spice Kitchen Curry Blend Trio, 240G; 50G Mill & Mortar Organic Ground Turmeric, 50G; 100 G Natco Paprika Powder; - Fresh Asian Mooli Radish Daikon Exotic Vegetable; 1 Piece Cucumber 1Pc; 25G Natco Mint; 100G Fresh Green Chillies - 100G; - Biona Capers in Olive Oil; 400G Greenfield Himalayan Salt Fine 400G; 100G Heera Black Pepper Powder 100g

Indian cuisine · 330 calories

About this recipe

Spiced Chicken Kebabs with Mint Chutney are a delightful Indian snack that combines succulent chicken pieces marinated in aromatic spices with a refreshing mint chutney for dipping. Perfect for those who love bold flavors, these kebabs are easy to prepare and cook in just 35 minutes. The chicken is seasoned with a blend of curry spices, turmeric, and paprika, ensuring every bite bursts with taste. Paired with crisp slices of mooli radish and cucumber, this dish offers a balance of protein, vitamins, and fiber to keep you satisfied. Whether you're serving them as an appetizer or a light meal, these kebabs are sure to be a hit. Enjoy the vibrant flavors and textures that bring a touch of India to your table!

Ingredients

NaN Fresh Halal Chicken Oyster Thigh Skinless & Boneless
- Jalpur Rice Flour
100 G Jumbo Garlic 100g
65G Natoora Root Ginger
250 Ml Trs Lemon Juice 250Ml
240G Spice Kitchen Curry Blend Trio, 240G
50G Mill & Mortar Organic Ground Turmeric, 50G
100 G Natco Paprika Powder
- Fresh Asian Mooli Radish Daikon Exotic Vegetable
1 Piece Cucumber 1Pc
25G Natco Mint
100G Fresh Green Chillies - 100G
- Biona Capers In Olive Oil
400G Greenfield Himalayan Salt Fine 400G
100G Heera Black Pepper Powder 100g

Instructions

1. Cut the chicken thighs into bite-sized pieces and set them aside in a large bowl.
2. Mince the garlic and ginger finely, then add them to the bowl with the chicken.
3. Add lemon juice, Curry Blend Trio, turmeric, paprika, salt, and black pepper to the bowl, mixing well to coat the chicken evenly.
4. Sprinkle rice flour over the chicken and mix until it forms a light coating, then marinate for 20 minutes.
5. Meanwhile, prepare the mint chutney by blending mint leaves, green chili, lemon juice, and a pinch of salt until smooth.
6. Slice the mooli radish and cucumber thinly and arrange them on a serving plate.
7. Heat olive oil in a non-stick pan or grill over medium heat and place the chicken pieces on skewers or directly onto the hot surface.
8. Cook the chicken for 4-5 minutes on each side or until golden brown and fully cooked through.
9. Remove the chicken from the heat and let it rest for 2 minutes before serving.
10. Serve the chicken kebabs alongside the mint chutney and sliced vegetables for a refreshing and flavorful snack.

How to make Spiced Chicken Kebabs With Mint Chutney

Season the chicken. Cut the chicken thighs into bite-sized pieces and add finely minced garlic and ginger, lemon juice, curry blend, turmeric, paprika, salt and black pepper, mixing well to coat.
Coat and marinate. Sprinkle rice flour over the chicken and mix until it forms a light coating, then leave it to marinate for 20 minutes.
Make chutney and sides. Meanwhile blend mint leaves, green chilli, lemon juice and a pinch of salt until smooth, and thinly slice the mooli radish and cucumber onto a serving plate.
Cook the kebabs. Heat olive oil in a non-stick pan or grill over medium heat and cook the chicken, on skewers or directly, for 4-5 minutes each side until golden and fully cooked through.
Rest and serve. Rest the kebabs for 2 minutes, then serve them with the mint chutney and the sliced vegetables alongside.

Frequently asked questions

How long do Spiced Chicken Kebabs with Mint Chutney take to make?: About 35 minutes: 10 minutes of prep and 25 minutes of cooking. Make the mint chutney while the chicken marinates.
How do I keep Spiced Chicken Kebabs with Mint Chutney juicy?: Use thigh meat, cut it into even pieces and do not overcook it. A light rice flour coating also seals the surface so the kebabs stay moist inside.
How do I make mint chutney less spicy?: Use half a green chilli or remove its seeds before blending. Adding a spoon of yoghurt also makes it creamier and milder.
Can I bake chicken kebabs in the oven?: Yes, thread them on skewers and bake on a rack in a hot oven, turning once. Finish under the grill for a little char.
What do you serve with chicken kebabs and mint chutney?: The sliced mooli and cucumber make a crunchy side, but they also go well with naan, pitta or rice. A squeeze of lemon lifts the spices.