Step by step

Method

4 steps

1. 1

   Grate 1 small onion and squeeze it hard in a clean towel or with your hands until almost dry — wet onion makes the kebabs fall apart. Mix 1 lb ground chicken with the onion, 2 tablespoons chopped cilantro, 1 tablespoon ginger-garlic paste, 1 teaspoon garam masala, 1 teaspoon ground cumin, ½ teaspoon chili powder, ¾ teaspoon salt, and 1 tablespoon oil until the mixture looks sticky and uniform, about 1 minute of mixing. Chill 10 minutes so it firms up.

2. 2

   With damp hands, shape into 8 short logs about finger-thick. They should hold together; if crumbly, mix in another teaspoon of oil or chill 5 minutes more.

3. 3

   Heat a lightly oiled skillet over medium-high until a drop of water sizzles. Cook the kebabs in a single layer without crowding, 3–4 minutes per side, turning carefully, until deeply browned and cooked through — center should reach 165°F and feel firm, with no pink. Don't press them flat with the spatula or you squeeze out the juices.

4. 4

   Dust with ½ teaspoon chaat masala (or lemon zest) while hot. Serve with lemon wedges and sliced onion. You want juicy, spiced chicken kebabs with a browned crust — not dry gray logs or pale undercooked centers.