← Nouns Cooking · Indian

Ingredients

• 500 g chicken mince (thigh, ideally)
• 1 small onion, very finely chopped and squeezed dry
• 2 tsp garlic paste
• 1 tsp ginger paste
• 2 Green chilli, minced
• 1 tbsp Coriander seeds, coarsely crushed
• ½ tsp Fennel seeds, crushed
• 1 tsp Garam masala
• ½ tsp ground cumin
• 1 tsp Kashmiri chilli powder
• 3 tbsp Coriander (cilantro), finely chopped
• 2 tbsp Mint, finely chopped
• 2 tbsp gram flour (besan), toasted
• 1 tsp Salt
• 2 tbsp oil, for brushing
• 1 Red onion, sliced into rings, to serve
• 1 Lemon, cut into wedges

Method

1. Toast the gram flour in a dry pan over low heat for 2 min until it smells nutty.
2. Mix the chicken with all the other ingredients except the oil, serving onion and lemon, and knead for 2 min until sticky. Chill for 30 min so it firms up.
3. With wet hands, press a portion of mince along a flat metal skewer into a sausage about 2.5 cm thick (or shape into logs without skewers). You should get 8.
4. Heat a grill to high or a griddle pan over medium-high heat. Brush the kebabs with oil and cook for 10–12 min, turning every few minutes, until browned all over and cooked through to 75°C (165°F).
5. Slide off the skewers and serve with onion rings, lemon and green chutney, or tucked into warm naan.

Tips

• Squeezing the chopped onion dry stops the kebabs from falling off the skewers.

Sources

Written in our own words after cross-checking these recipes:

Ministry of Curry Archana's Kitchen