Chicken Kebabs with Pilaf Rice and Mint Chutney

Ingredients

• 1.5 kg Boneless skinless chicken thighs (Preferably minced or finely ground for easy shaping)
• 2 large Onion (Grated, excess water squeezed out)
• 4 Green chilies (Finely chopped; adjust to heat preference)
• 1 bunch Fresh coriander (cilantro) leaves and stems (Finely chopped; stems add extra flavor)
• 1 tsp Dried fenugreek leaves (kasuri methi) (Crumpled)
• 2 tbsp Ginger‑garlic paste
• 1.5 tsp Salt
• 0.5 tsp Turmeric powder
• 0.5 tsp Black pepper powder
• 0.5 tsp Carom (ajwain) seed powder
• 1 tsp Cumin powder
• 1 tsp Garam masala
• 1 tsp Coriander powder
• 0.5 tsp Red chili flakes
• 1 tsp Chicken seasoning blend
• 0.5 tsp Grounded cumin seeds
• 0.5 tsp Grounded coriander seeds
• 2 tbsp Ghee or butter (Adds richness to the kebab mixture)
• 15 Metal or bamboo skewers (Pre‑soaked if bamboo)
• 2 cups Basmati rice (Washed and soaked 15 min)
• 3 tbsp Oil or ghee for rice
• 1 medium Onion (for rice) (Thinly sliced)
• 1 tbsp Ginger‑garlic paste (for rice)
• 2 Green chilies (for rice) (Sliced)
• 1 tsp Cumin seeds
• 1 tsp Coriander seeds
• 0.5 tsp Garam masala (for rice)
• 1 tsp Salt
• 1 Chicken stock cube
• 1 Beef stock cube
• 0.5 tsp Black pepper
• 0.5 tsp Red chili powder
• 3 cups Water
• pinch Food coloring (optional) (For visual appeal only)
• handful Fresh coriander for garnish
• 1 tsp Lemon juice or vinegar (Adds brightness to rice)
• 1 cup Fresh mint leaves (Packed)
• 1 tsp Lemongrass (pomegrass) seeds (Optional, for aroma)
• 1 Green chili (for chutney) (Finely chopped)
• 0.5 tsp Salt (for chutney)
• 0.5 tsp Cumin seeds or powder (for chutney)
• 1 tsp Lemon juice (for chutney)
• 1 tsp Garlic paste (for chutney)
• 2 tbsp Natural yogurt
• 1 tbsp Milk

Instructions

1. Grate and dewater onions

   Grate the onions using a box grater, then place the grated onion in a kitchen cloth and squeeze firmly to remove excess water.

   Time: PT5M

2. Chop aromatics

   Finely chop green chilies, fresh coriander leaves and stems.

   Time: PT5M

3. Combine dry ingredients

   In a large mixing bowl, add the dewatered onion, chopped coriander, chilies, dried fenugreek leaves, ginger‑garlic paste, salt, turmeric, black pepper, ajwain powder, cumin powder, garam masala, coriander powder, red chili flakes, chicken seasoning, ground cumin and ground coriander.

   Time: PT10M

4. Add chicken and fat

   Add the minced chicken thighs to the bowl, drizzle with ghee or butter, and knead thoroughly until the mixture becomes sticky and well‑combined.

   Time: PT10M

5. Chill the kebab mixture

   Cover the bowl with plastic wrap and refrigerate for at least 1 hour to firm up the mixture.

   Time: PT0M

6. Prepare rice – wash and soak

   Rinse 2 cups of basmati rice until water runs clear, then soak in water for 15 minutes.

   Time: PT5M

7. Sauté onions for rice

   Heat 3 tbsp oil or ghee in a skillet over medium‑high heat. Add sliced onion and fry until dark golden brown.

   Time: PT8M

   Temperature: 180°C

8. Add aromatics to rice

   Stir in 1 tbsp ginger‑garlic paste and sliced green chilies; cook for 2 minutes. Add a splash of water if the paste sticks.

   Time: PT2M

   Temperature: 180°C

9. Toast spices for rice

   Add cumin seeds, coriander seeds, garam masala, a pinch of black cardamom and a clove; toast for 1 minute until fragrant.

   Time: PT1M

   Temperature: 180°C

10. Create broth

    Pour in 3 cups water, add chicken and beef stock cubes, stir, and bring to a gentle simmer.

    Time: PT5M

    Temperature: 180°C

11. Cook rice

    Drain the soaked rice and add to the simmering broth. Stir once, then cook uncovered until most of the liquid is absorbed.

    Time: PT12M

    Temperature: 180°C

12. Steam rice

    Add optional food coloring, lower heat to low, cover with a clean kitchen cloth and the lid, and steam for 20 minutes.

    Time: PT20M

    Temperature: Low

13. Finish rice

    Remove the lid, let steam escape, fluff the rice gently with a fork, then garnish with fresh coriander, a pinch of cumin, garam masala and a drizzle of lemon juice or vinegar.

    Time: PT5M

14. Prepare mint chutney

    In a blender, combine fresh mint leaves, lemongrass seeds (if using), green chili, salt, cumin, lemon juice, garlic paste, natural yogurt and milk. Blend to a smooth paste.

    Time: PT10M

15. Preheat grill

    Set the oven grill (broiler) to high and let it preheat for 5 minutes.

    Time: PT5M

    Temperature: 250°C

16. Shape kebabs on skewers

    Wet your hands, take about 40‑50 g of the chilled chicken mixture, shape it around a skewer, pressing gently from both ends to form a uniform sausage‑like kebab. Repeat for all skewers.

    Time: PT15M

17. Grill kebabs

    Place skewers directly under the hot grill. Grill 40‑50 seconds per side, turning until the kebabs are golden brown and cooked through, about 10‑12 minutes total.

    Time: PT12M

    Temperature: 250°C

18. Optional butter glaze

    Brush the hot kebabs with a little melted ghee for extra shine and flavor.

    Time: PT1M

19. Rest kebabs

    Remove kebabs from the grill and loosely cover with foil for 2 minutes to retain juices.

    Time: PT2M

20. Plate and serve

    Arrange a mound of pilaf rice on each plate, place 2‑3 kebabs on top, add a dollop of mint chutney, and serve with a side salad if desired.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

60 g

Fat

20 g

Fiber

5 g