Coriander Chicken Kebab

1. 1

   Cut the cube size pieces of the chicken breast to make chicken kebabs. Drain all the water and pat dry the chicken pieces.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Cover the bowl and keep in refrigerator for an hour for marination.

6. 6

   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.

7. 7

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.