Ingredients:

  • 1 lb ground chicken thighs
  • 1/2 cup finely diced red onion
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp ginger-garlic paste
  • 2 small green chilies, minced
  • 1/2 cup panko breadcrumbs
  • 1 tsp salt
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp cayenne pepper
  • 2 tbsp melted butter
  • 1/2 tsp chaat masala

Instructions:

  1. Soak bamboo skewers in water for 30 minutes.
  2. Place the red onion, cilantro, green chilies, and ginger-garlic paste into a food processor and pulse until a coarse paste forms.
  3. Transfer the paste into a large bowl and stir in the garam masala, cumin, coriander, salt, and cayenne pepper.
  4. Add the ground chicken thighs to the spice mixture and sprinkle the panko breadcrumbs over the top.
  5. Mix with hands or a spatula for 2-3 minutes until the meat feels tacky and cohesive.
  6. Divide the meat into 15 equal portions.
  7. Grease palms with a little oil, take a portion of meat, and mold it around the skewer in a long cylinder, pressing firmly to ensure there are no air pockets.
  8. Cook using one of the following methods: For the Air Fryer, arrange in a single layer and cook at 400°F (200°C) for 8-10 minutes, turning halfway; For the Skillet, heat 1 tbsp oil over medium-high heat and sear for 3-4 minutes per side; For the Oven, bake at 425°F (220°C) on a parchment-lined sheet pan for 12-15 minutes. Cook in batches if they do not fit in one layer. Ensure chicken reaches an internal temperature of 165°F (74°C).
  9. Immediately after removing from heat, brush the skewers with melted butter and sprinkle with chaat masala.