Ingredients
Equipment
Method
- Cut the chicken in cubes of about 3-4 cm size. Keep the cubes similar in size so they cook evenly. Keep aside.
- To make the marinade, add the coriander, mint leaves, green chilies, yogurt, salt, lime juice and roasted crushed coriander seeds into a blender jar and make a smooth paste. (you can also use a stick blender for this purpose).
- Pour the marinade over the chicken and coat the chicken pieces very well with it. Cover and leave to marinate in the fridge preferably for overnight or at least for 3-4 hours.
- Take the marinated chicken out of the fridge an hour before you plan to cook it.
- Insert 3 chicken pieces into each skewer. Leave some space between each chicken piece. Once all the skewers are prepared, move on to the next step.
- Put a pan (skillet) on medium high heat and add a tablespoon of oil into it. Once hot, place 3-4 skewers into the pan. After placing, do not move the skewers for the next 3-4 minutes to let it develop a nice crust.
- Once you see dark brown spots on one side, flip to the other side and let it cook without moving for another 3-4 minutes. (If the skillet becomes too hot, reduce the heat.)
- Turn to the narrow side, using a tong and cook for another minute or two. Once your chicken has developed some brown spots on all sides, it's done. (See notes below)
- Serve with this mild red pepper chutney and some freshly cut onion drizzled with lime juice.
Notes
To make sure if your chicken is cooked through, cut a piece in half. Observe the juice that runs out. If it has a pink shade, the chicken needs more cooking. If the juice is transparent, it's done.