Spicy Chicken Kebabs

Steps

1. 1

   Blitz the coriander, mint, chillies, garlic, ginger, and onions in a food processor. Transfer the mixture to a sieve lined with a paper towel and use a spoon to squeeze out as much liquid as possible to prevent the kebab mix from becoming too wet.

2. 2

   Lightly toast the saunf, shahi jeera, cumin, and coriander seeds in a dry pan until fragrant, then coarsely grind them using a mortar and pestle or spice grinder.

3. 3

   In a large mixing bowl, combine the chicken mince, the spice blend, the drained vegetable/herb mixture, curry powder, garam masala, kasuri methi, smoked paprika, chilli flakes, black pepper, salt, tomato puree, and butter.

4. 4

   Knead the mixture thoroughly with your hands until it reaches a sticky consistency. Cover and refrigerate for at least 4 hours, or overnight for best results.

   Start 4-hour timer
5. 5

   Oil your hands well to handle the sticky mixture. Form into balls and gently flatten into patties, ensuring they are slightly thinner in the middle. Work carefully as the mixture will be soft.

6. 6

   Heat oil in a large pan over medium heat. Place the kebabs in the pan and cook for a few minutes until golden. Flip, press down gently with a spatula to flatten further, and cook for another few minutes. Repeat the flipping process once more to ensure they are cooked through but still juicy.

7. 7

   Serve warm with green chutney.