Asma's Hariyali Chicken Kabab

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Recipes extracted from Monsoon by Asma Khan (DK RED)Photography by Patricia Niven

These chicken skewers make a great addition to your barbecue repertoire. The addition of yogurt acts like a shield that prevents the chicken from burning. Of course, it is still possible to dry this kabab out by overcooking it! If you are making this for the family, or adults who do not like chillies, you can eliminate the green chillies and add a bit of black pepper to the marinade instead. This kabab goes well with the Narangi Salad.

Ingredients

20g (¾ oz) fresh mint leaves, roughly chopped
20g (¾ oz) fresh coriander leaves, roughly chopped
3 garlic cloves, roughly chopped
6cm (½ inch) fresh root ginger, roughly chopped
3 tbsp lemon juice
100g (3 ½ oz / ½ cup) plain yogurt
1 tsp Pragati Turmeric
½ tbsp ground Nandini Coriander
1 tsp sugar or Madhur Jaggery
2 tsp Surya Sult
2 tsp Guntur Sannam Chilli
750g (1lb 10oz) skinless and boneless chicken thighs, cut into 2.5cm (1 inch) cubes
2 tbsp melted butter, for basting
4 green chillies, to garnish
1tsp toasted sesame seeds, to garnish

EQUIPMENT

6 metal skewers (for barbecuing) or bamboo skewers (for grilling/broiling)

Methods

Combine the fresh mint and coriander in a blender with the garlic and ginger and pulse until smooth. You may need to add a bit of water to get the desired consistency. Transfer to a large bowl, add the lemon juice, yogurt, turmeric, ground coriander, sugar, salt, and chilli powder, and mix well. Add the chicken pieces and mix well. Cover and leave to marinate in the fridge for a minimum of 2 hours, or ideally overnight.
Bring the chicken to room temperature before cooking. If you are cooking on an outdoor barbecue, divide the chicken among 6 metal skewers. If you are cooking on an indoor grill (broiler) and using bamboo skewers, soak the skewers in cold water for 30 minutes to ensure they do not burn.
Cook over a medium-low heat for about 5 minutes on each side, basting with the melted butter and turning the skewers at regular intervals to ensure even cooking. If grilling (broiling), keep the kababs 10–12cm (4–5in) away from the heat.