By Tarishi Shrivastava
September 23, 2024
Chicken Pahadi Kabab is a North Indian appetiser loved for its green marinade made from fresh herbs and spices. Juicy and flavourful, these kababs are great for grilling and a perfect starter for any occasion.
500g boneless chicken fresh coriander leaves ½ cup fresh mint leaves 4-5 green chillies ½ cup hung curd 1 tablespoon lemon juice 1 teaspoon ginger-garlic paste 1 tablespoon gram flour (besan) ½ teaspoon garam masala powder ½ teaspoon cumin powder ¼ teaspoon turmeric powder Salt to taste 1 tablespoon mustard oil Butter or oil for basting
Blend coriander leaves, mint leaves, green chilies and lemon juice into a paste.
In a bowl, mix this paste with hung curd, ginger-garlic paste, gram flour, cumin powder, garam masala, turmeric, mustard oil and salt.
Add the chicken cubes to the marinade and coat well. Cover and refrigerate for at least 2 hours or overnight to let the flavours infuse.
Soak wooden skewers in water for 30 minutes. Thread the marinated chicken pieces onto the skewers. Preheat a grill or tandoor.
Place the skewers on the grill and cook on medium heat, turning occasionally, for 12–15 minutes.
Baste with butter or oil halfway through for extra moisture and flavour. Remove from the grill once the chicken is cooked and has a slight char.