Ingredients
Scale
- 1&½ pound chicken breast (about 3 breast) ground or cut into 1/2 inch pieces
- 1 tsp turmeric
- 1 tsp cumin seeds
- 2 red chili powder
- 1 tsp ground coriander
- 2 tsp garam masala
- 1 tsp salt
- ¼ cup onion minced
- 1 green chili minced
- 2 tsp ginger grated
- 3 cloves garlic grated
- ¼ cup cilantro chopped
- 1 tbsp lemon juice
Garnish
- 2 tsp chaat masala
- 3 tbsp ghee
Instructions
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In a bowl with the ground chicken add in all the seasoning and mix until everything is well combined. You can let this marinate for 30mins-2hrs or you can use the mixture right away.
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Shape the chicken mixture into small logs like kebabs and place them on a hot cast iron pan. Cook kebabs for 8-12 mins until they fully cooked all the way through. Brush them with ghee each side.
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Once chicken is cooked, set aside on plate for 5-7 mins and let the chicken rest and sprinkle on the chaat masala. Serve as a kebab bowl with rice, grilled onions and peppers or with naan. Enjoy!
Notes
- Heres the link to my white sauce that I used for this recipe.
- Replace chicken breast with ground Turkey or chicken or use chicken thighs.
- For vegetarians replace chicken with 2 cups extra from tofu and 1-2 potatoes, boil and mash the potatoes and crumble the extra from tofu into a bowl, add the potatoes and remaining spices from the recipe.
- I added 1 tsp red chili powder, 2 cloves of garlic grated into a small pan with 3 tbsp ghee and brushed this mixture on the kebabs right before serving.
- Air fry them at 380F for 8-12 mins, check half way through and brush them with ghee.
- Bake them at 400F for 8-10 mins, brush them with ghee half way through and flip them.
- Prep Time: 15
- Cook Time: 20
- Category: Appetizer, dinner
- Cuisine: American, Indian
Keywords: chicken kebabs, tofu kebabs