Hariyali Chicken Kebab
Equipment
Ingredients
Green Paste
mint leaves
1 cup
coriander leaves
1 cup
green chillies
3 piece
ginger
1 inch
garlic cloves
6 piece
Marinade
thick yogurt
0.5 cup
salt
1 tsp
chaat masala
1 tsp
white pepper powder
0.5 tsp
garam masala
0.5 tsp
lemon juice
1 tbsp
Main
boneless chicken
350 g
Cooking
butter
2 tbsp
Instructions
Make Green Paste
Grind mint, coriander, green chillies, ginger, and garlic with very little water into a smooth paste.
Prepare Marinade
In a bowl, combine thick yogurt, salt, chaat masala, white pepper, garam masala, lemon juice, and the prepared green paste.
Marinate Chicken
Add boneless chicken pieces to the marinade and coat evenly. Cover and rest for 2-3 hours (overnight for best flavor).
Skewer and Cook
Insert chicken onto skewers and place in air fryer. Cook at 180°C for 20-25 minutes, flipping halfway through cooking.
Finish with Butter
Brush butter during cooking for extra flavor. Optionally, cook last 2-3 minutes at 200°C for slight char.
Original recipe
Storage
Marinated raw chicken can be frozen for up to 1 month. Cooked kebabs reheat best in air fryer to maintain crispiness
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