Ingredients: Serves – 4
Chicken mince (keema) – 500 gms (preferably thigh meat, finely minced)
Onion – 1 medium, finely chopped or grated (squeeze out excess water)
Garlic paste – 1 tablespoon
Ginger paste – 1 tablespoon
Green chilies – 2, finely chopped (adjust to taste)
Fresh coriander leaves – 2 tablespoons, finely chopped
Fresh mint leaves – 1 tablespoon, finely chopped (optional)
Roasted gram flour (besan) – 2 tablespoons
Lemon juice – 1 tablespoon
Garam masala – 1 teaspoon
Red chili powder – 1 teaspoon
Coriander powder – 1 teaspoon
Cumin powder – 1 teaspoon
Salt – to taste
Butter or oil – for brushing
Procedure:
In a large mixing bowl, add chicken mince, chopped onion, garlic paste, ginger paste, green chilies, coriander, and mint leaves.
Add gram flour, lemon juice, garam masala, red chili powder, coriander powder, cumin powder, and salt.
Mix everything thoroughly using your hands until well combined.
Let the mixture rest in the refrigerator for about 30 minutes.
Lightly oil your hands. Take a portion of the mixture and shape it onto skewers in a long cylindrical form. If not using skewers, shape them into small sausage-like kebabs.
To cook in the oven: Preheat oven to 220°C or 430°F. Place the kebabs on a foil-lined tray or rack. Brush with oil or butter. Bake for 15–20 minutes, turning once. Broil for 2–3 minutes for a charred finish.
To grill: Preheat a grill or BBQ. Cook kebabs for about 5–6 minutes per side until charred and cooked through.
To pan-fry: Heat a little oil in a non-stick or grill pan. Cook kebabs on medium-high heat for 4–5 minutes per side until golden brown and fully cooked.
Serve hot with green chutney, lemon wedges, and sliced onions
Prep Time – 30 mins Cook Time – 15 mins Total Time – 40-45 mins
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