|1 lb||Boneless chicken|
|6 stks||Mint leaves|
|4 stks||Coriander leaves|
|2 nos||Green chilli|
|¼ tsp||Salt (or to taste)|
|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 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.