Chicken Tikka Kabab with Mint-Cilantro Chutney Recipe

Description:

Golden-brown chicken tikka kababs, glistening with oil, are beautifully arranged on a platter. The skewers are interspersed with vibrant green cilantro sprigs. A small bowl of bright green mint-cilantro chutney sits alongside, its vibrant colour contrasting beautifully with the warm tones of the chicken. The chicken is visibly juicy and tender, showing subtle char marks from the oven. The overall impression is one of aromatic flavour and appealing visual texture.

Ingredients:

• - 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• - 1 cup plain yogurt
• - 2 tbsp lemon juice
• - 1 tbsp ginger paste
• - 1 tbsp garlic paste
• - 1 tsp garam masala
• - 1 tsp turmeric powder
• - 1 tsp red chili powder (adjust to taste)
• - 1 tsp coriander powder
• - 1/2 tsp cumin powder
• - 1/4 tsp black pepper
• - Salt to taste
• - 2 tbsp vegetable oil
• - For the Mint-Cilantro Chutney:
• - 1 cup fresh cilantro leaves
• - 1/2 cup fresh mint leaves
• - 1/4 cup plain yogurt
• - 1 green chili, finely chopped (optional)
• - 1/2 inch ginger, grated
• - 1/4 tsp salt
• - 1 tbsp lemon juice

Instructions:

1. 1. In a large bowl, combine the chicken cubes, yogurt, lemon juice, ginger paste, garlic paste, garam masala, turmeric powder, red chili powder, coriander powder, cumin powder, black pepper, and salt. Mix well, ensuring all the chicken pieces are coated evenly with the marinade. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the chicken to marinate thoroughly. This will tenderize the meat and infuse it with flavour.
2. 2. Preheat your oven to 400°F (200°C). Thread the marinated chicken onto skewers. If using wooden skewers, soak them in water for at least 30 minutes prior to prevent burning.
3. 3. Arrange the chicken skewers on a baking sheet lined with parchment paper. Drizzle the skewers with 1 tablespoon of vegetable oil.
4. 4. Bake for 20-25 minutes, flipping halfway through, until the chicken is cooked through and slightly charred. The internal temperature should reach 165°F (74°C).
5. 5. While the chicken is baking, prepare the mint-cilantro chutney. Combine all chutney ingredients in a food processor or blender and blend until smooth. Adjust seasoning as needed.
6. 6. Once the chicken kababs are cooked, remove them from the oven and let them rest for 5 minutes before serving.
7. 7. To serve, arrange the chicken tikka kababs on a platter. Garnish with extra cilantro and serve immediately with the mint-cilantro chutney.
8. 8. For extra flavour, you can lightly brush the kababs with the remaining vegetable oil during the last 5 minutes of baking to enhance the browning and crisping.