Author Notes
Fresh and fragrant, coriander chicken kebabs are perfect for any party. Marinated in coriander paste, yogurt and spices, these are easy to make serve a good gathering. —Nidhi
Ingredients
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500 grams
chicken breast
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3 tablespoons
yogurt
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1 bunch
Coriander
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2
green chili
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1 tablespoon
chicken tikka masala powder
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2 tablespoons
ghee or oil
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1 teaspoon
Salt
Directions
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Cut the cube size pieces of the chicken breast to make chicken kebabs. Drain all the water and pat dry the chicken pieces.
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In a blender add coriander leaves with green chilies and salt to make a smooth paste. Add a little water if required. Keep it aside to add in marinade. We will need 4 tbsp of this paste.
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Transfer chicken pieces in a mixing bowl and add yogurt, make sure there is no water in yogurt. You can put yogurt in a strainer for around half an hour to strain excess water.
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In the mixture, add 4 tbsp of coriander paste, chicken tikka masala powder, salt, lemon juice and 1 tbsp ghee (clarified butter). You can add any oil of your choice.
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Cover the bowl and keep in refrigerator for an hour for marination.
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Preheat the oven at 190’C or 370F. Place chicken cubes on the skewers. If you do not have skewers, cover a baking tray with aluminium foil, grease it and place chicken onto it. Put chicken in oven.
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Coriander chicken kebabs will be ready in 15-20 minutes. Brush chicken with ghee or oil in between. If you are using tray, change the sides in 7-10 minutes.
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