Ingredients:

  • 1 cup (30g) fresh coriander leaves
  • 1/2 cup (15g) fresh mint leaves
  • 3 medium green chilies
  • 1 tbsp (15g) ginger, peeled and chopped
  • 5 cloves (15g) garlic
  • 1 tbsp (15ml) lemon juice
  • 1 lb (450g) chicken breast, cut into 1.5-inch cubes
  • 1/2 cup (120g) thick Greek yogurt, strained
  • 1 tsp (3g) garam masala
  • 1 tsp (5g) salt
  • 1/2 tsp (3g) black pepper
  • 1 tbsp (15ml) neutral oil
  • 2 tbsp (30g) unsalted butter, melted
  • 1/2 tsp (1g) chaat masala

Instructions:

  1. Combine the coriander, mint, green chilies, ginger, garlic, and lemon juice in a blender; pulse until a smooth, thick paste forms, adding a teaspoon of oil if needed to assist blending.
  2. Whisk the Greek yogurt in a large bowl until velvety, then stir in the green paste, garam masala, salt, and black pepper.
  3. Fold the chicken cubes into the marinade until every piece is completely submerged, cover, and refrigerate for at least 4 hours.
  4. Thread 3-4 pieces of marinated chicken onto each skewer.
  5. Heat a grill pan over medium-high heat with a drizzle of neutral oil.
  6. Place skewers in the pan and sear for 3-4 minutes per side until a slight char develops and the internal temperature reaches 165°F (74°C).
  7. Brush the melted butter over the kebabs during the last 2 minutes of cooking.
  8. Remove from heat, dust with chaat masala, and let the kebabs rest for 3 minutes before serving.