Dhaniya Chicken Kabab (Coriander Chicken Kabab)

It was a Sunday evening, as usual, my husband was craving Indian food, in particular, the “Tandoori Chicken” they served at our reception. I only had ONE chicken fillet in the freezer, however I didn’t have any Tandoori paste on hand, so I improvised! I tried something new with the basic ingredients I had on hand… I came up with “Dhaniya Chicken Kabab,” and let me tell you… he loved it so much, he asked me how I made it and promised to make it for me every week. Hmmm… we shall see! This recipe is for you VS.

NUTRITION: Chicken is high in Protein and is Low-Carb. Lime is an excellent source of Vitamin C.

INGREDIENTS:

Chicken Breast Fillet Boneless/Skinless – cut into 1 inch cubes (I only had one piece on hand)

Garlic – 1 clove (grated)

Ginger – 1/2 inch piece (grated)

Yogurt – 2 tbsp (or use light sour cream)

Chili powder – 1/2 tsp

Dhaniya powder – 1 tsp

Turmeric powder – 1/4 tsp

salt

Coriander – handful (chopped)

Juice of 1 lime

Oil – 1 tsp

DIRECTIONS:

1. For the Marinade, combine the ginger, garlic, yogurt, chili powder, dhaniya powder, turmeric powder, and salt.

2. Add chopped coriander to the marinade.

3. Add cubed chicken breast to the marinade. Add the juice of half a lime. Reserve the other half for later use. Cover the marinade and refrigerate for half hour or more.

4. Heat a grill pan on high heat, wait about 5 minutes, should be steaming hot! Remove marinade from the refrigerator and coat the chicken with oil. Place the chicken on the grill and allow the chicken to cook for 3-4 minutes on each side, until the center is white.

5. Dark brown lines should form on the chicken. Check the center to make sure the chicken is fully cooked. Squeeze the other half of the lime on the chicken. Serve hot!
Considering I used skinless bonless chicken breast, the chicken was very tender and juicy! This was one amazing appetizer!