Green Chicken Kebabs

I chanced upon these amazing kebabs by sheer coincidence. My friend had made these flavor bombs for someone else and I just happened to be present at the right time and at the right place! After that I pestered her to cook them for me and of-course share the recipe.

My favourite part of this episode was asking her to share the recipe via WhatsApp. The fun part is the typos that she does! At times her typos have left us in laughing fits 😀

I have made these as appetisers at different occasions with different audience and they have always been appreciated. Easy to follow procedure with perfect flavors this recipe is a keeper.

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Serves – Makes 20 medium sized kebabs. Time – 1.5 hrs

Ingredients

1. Chicken – 1 kg
2. Green coriander – 200 gms
3. Onion chopped – 1 medium size
4. Ginger – 1 inch
5. Garlic – 6 cloves
6. Green chilli – 2
7. Turmeric – 1 tsp
8. Roasted cumin powder – 1 tsp
9. Pepper powder – 1 tsp
10. Garam masala/Whole-spice powder – 1 tsp
11. Ghee/Clarified butter – 1 tblspn + 2 tblspn for shallow frying + 1 tsp for dungar/smoking (see notes & video)
12. Small charcoal – 1 small piece(optional)
13. Salt to taste

Method

1. Boil the chicken with turmeric & salt. This should take around 15 – 20 mins
2. Shred the chicken & grind. (No use of stock in this recipe)
3. Next grind coriander, ginger, garlic & green chillies
4. In a bowl, mix the chicken mince & coriander mince, cumin, pepper & garam masala thoroughly
5. Make round shape cutlets and give dungar
6. Shallow fry them to just enough change the color to golden brown
7. Serve hot with green chutney

Notes

1. This step is optional. Dungar/Smoking – It gives a nice smoky flavour to the cutlets. I follow the below steps:
   1. Heat a small piece of coal on gas flame till it is red
   2. Place the cutlets in a broad pan which can be covered & sealed with a lead
   3. Keep a small steel bowl or bowl made out of aluminium foil in the middle of the cutlets
   4. Put the heated coal in the bowl and pour 1 tsp ghee over it & immediately seal with a lid
   5. Let it stand for 10 minutes at-least. The best effect comes when it is left for 30 minutes
2. Use 1-2 tsp of water while grinding the coriander in case it is not grinding properly
3. If you feel the consistency of the batter is too dry add ghee to make it soft
4. If am short on coriander, I add mint/basil