Ingredients

• Vegetable oil/ butter (for grill and hands)

• 1 lb. ground chicken, preferably dark meat

• 1/2 cup cilantro

• 1/2 cup mint

• 7-8 garlic cloves, chopped

• 2" piece ginger, peeled, chopped

• Green chillies, depending on the spice level

• 1 tsp. coriander powder

• 3/4 tsp. garam masala

• 1 tsp. red chilly powder

• 1/2 tsp. chaat powder

• 1/2 tsp amchur powder

• 1 tsp cumin powder

• 6 dry red chillies

• 5 dry Kashmiri red chillies

• 1/2 tsp turmeric powder

• 1 medium sized onion, finely chopped (squeeze as much moisture out of it before adding it to the mix)

• 1Tbsp lemon juice

• Salt to taste

• Skewers (optional)

Method

1. To begin, add garlic, ginger, green chillies, mint, cilantro and dry chillies into the small jar of the grinder and blend to make a coarse mixture.

2. Mix minced meat, all the spice powders, chopped onion, coarse mixture of chillies and herbs, lemon juice and salt. Place in the fridge to chill for at least two hours or overnight.

3. Using oiled hands, shape into rough logs. You can shape meat onto skewers, leaving 1" of skewer exposed at each end for turning. Be sure to keep your hands moist with water as you are doing this.

4. Grill kebabs, turning as needed, until browned all over and cooked through, 10–12 minutes. When almost cooked through, baste with a little ghee/ butter. You can use tawa, gas grill, conventional oven or air fryer for grilling kebab. But always make sure, avoid using high temperature, as this will make the kebabs dry and they will have a rubbery texture.

5. Serve the kebabs with mint chutney.

Oven and Gas grill.

Preheat at 350°F and grill kebabs for 10 to 15 minutes.

Air fryer

Air-Fry for 10 to 12 minutes at 370°F until the kebabs turn brown. But, always check in between and flip when it is needed.

Enjoy!!