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Punjabi style chicken tikka or kebab's made with combination of mint and coriander.

Original preparation needs a tan-door oven or grill, but it can also be made at
home with regular convectional oven, outdoor grill or even a toaster oven.

1 lb Boneless chicken
6 stks Mint leaves
4 stks Coriander leaves
1 inch Ginger
3 clove Garlic
2 nos Green chilli
1 tbsp Yogurt/curd
tsp Salt (or to taste)
4 tsp Oil
3 tsp Lemon juice


Remove mint leaves and coriander leaves from the stalk and grind them along with
green chillies and ginger garlic to make a fine green paste. Marinate chicken with
this green paste, yogurt, lemon juice and salt for at least 3 hours.

Now apply little oil to the skewers and thread the chicken chunks onto it. Preheat
oven to 450 F and place the skewers over a baking sheet, brush them with little oil
and bake for 30 minutes. After the first 10 minutes, the chicken might release
water, remove the skewers and drain the water. Place them back on the sheet and
continue baking until the outside looks rusty or golden. When done, slightly twist
the chicken pieces while removing from the skewers. Serve them with mint chutney


Oven temperatures varies, so try putting it on broil or the maximum.

Convectional oven temperature Broil setting or maximum.

Toaster oven temperature - Broil setting.