Serving - 4 to 5 

Ingredients:  

• 600g boneless chicken 

• 5-6 green chillies 

• 1 tablespoon ginger 

• 8-10 garlic cloves 

• 1/4 cup fresh coriander leaves 

• 1 onion (roughly chopped) 

• 1 teaspoon dry mango powder (amchur) 

• 1 tablespoon garam masala 

• 1 teaspoon Kashmiri chilli powder 

• 1 tsp cumin powder 

• 1 tablespoon coriander powder 

• 1/2 teaspoon pepper powder 

• 1 tablespoon lemon juice 

• 1 tablespoon ghee 

• 1 teaspoon salt (or to taste) 

• 1/4 cup cheddar & gouda cheese mix

• Oil  

Method:  

1. In a blender, add chicken, green chillies, ginger, garlic, coriander leaves, onion, dry mango powder, garam masala, Kashmiri chilli powder, cumin powder, coriander powder, pepper powder, ghee and lemon juice.  

2. Mince into a coarse paste (don’t add water). 

3. Add the salt and cheese, blend. Mix everything well. 

4. Let it rest for 15-30 minutes. 

5. Take a portion of the mixture and shape it around a skewer (metal or soaked wooden skewers) into long, cylindrical kababs. Wet your hands to prevent sticking. 

Cook the Kababs:  

Option 1 (Tawa): Heat a non-stick pan or tawa with a little ghee or oil. Cook kababs on medium flame, rotating occasionally, until golden brown and fully cooked. 

Option 2 (Oven): Preheat oven to 200°C (390°F). Place kababs on a greased tray and bake for 18-20 minutes, flipping halfway. Broil for 2-3 minutes for a charred effect. 

Option 3 (Grill): Grill the kababs over charcoal for that authentic smoky flavour. Serve hot with mint chutney, onion rings, and a squeeze of lemon.