Banjara Chicken Kebab
Juicy chicken pieces are marinated with yogurt, herbs, spices, and a little gram flour, then grilled until lightly charred. This smoky kebab is flavorful, tender, and perfect as part of a larger Indian meal.
For 4 servings
- prep · ~2 min
Roast the besan lightly.
Heat a small pan over low heat and dry roast the besan for 1 to 2 minutes until it smells nutty. Cool it completely before mixing into the marinade.
TIPKeep the heat low so the besan does not darken or taste bitter. - mix · ~5 min
Make the green marinade.
1.Add coriander leaves, mint, green chili, ginger, garlic, yogurt, lemon juice, cumin powder, garam masala, black pepper, red chili powder, salt, mustard oil, and roasted besan to a blender.2.Blend to a smooth, thick paste.3.Scrape the marinade into a large bowl. - mix · ~2 min
Coat the chicken well.
Add the chicken breast pieces to the bowl and mix until every piece is evenly covered with the marinade.
- rest · ~60 min
Marinate the chicken.
Cover and refrigerate the chicken for at least 1 hour so the flavors soak in and the meat stays tender.
TIPA longer marinade of up to 4 hours gives better flavor without making the yogurt too loose. - assemble · ~5 min
Thread the chicken onto skewers.
Grease the skewers lightly with oil, then thread the marinated chicken pieces with a little space between them for even cooking.
- grill · ~15 min
Grill the kebabs until cooked through.
1.Heat a grill pan or oven grill over medium-high heat.2.Place the skewers on the hot surface and cook for 5 to 6 minutes on the first side.3.Turn and cook the other side for 5 to 6 minutes more, brushing any leftover marinade on top if needed.4.Keep turning until the chicken is lightly charred in spots and reaches 74°C in the thickest piece.TIPDo not crowd the pan or the kebabs will steam instead of getting light char. - rest · ~2 min
Rest the kebabs briefly.
Transfer the skewers to a plate and let them rest for 2 minutes before serving.
- serve
Serve the Banjara Chicken Kebab hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the chicken cubes dry before marinating so the green yogurt coating clings instead of sliding off.
- 2Cool the roasted besan fully before blending, or it can make the yogurt marinade grainy and warm.
- 3Use thick yogurt only; if it looks loose, strain it briefly so the kebabs char instead of weeping liquid.
- 4Leave a little space between chicken pieces on the skewer so the edges can color and cook evenly.
- 5Brush leftover marinade only in the early part of grilling; too much near the end can stay wet and scorch.
- 6Chicken breast dries quickly, so pull the kebabs as soon as the thickest piece hits 74°C and rest briefly.
- 7For a stronger tandoor-style finish, give the cooked kebabs a quick final blast on high heat for extra char.
Adapt it for your goals.
Thigh-meat
Use boneless chicken thighs instead of breast for juicier kebabs and a little more forgiveness on the grill.
low spiceLow-spice
Reduce the green chili and skip the red chili powder for a milder version that still keeps the fresh herb flavor.
air fryerAir-fryer
Cook the skewered chicken in an air fryer for an easier indoor method that still gives browned edges with less active cooking.
paneerPaneer
Swap chicken for firm paneer cubes for a vegetarian Banjara-style tikka with the same mint-coriander marinade.
Why this is on our healthy list.
Lean Protein From Chicken
Chicken breast makes this kebab rich in protein, helping make the dish satisfying without a heavy sauce.
Herb-Rich Marinade
Coriander and mint add fresh flavor along with plant compounds, so the kebab gets brightness without relying on excess fat.
Moderate Use of Oil
Only a small amount of mustard oil and greasing oil is used, keeping the kebabs lighter than many deep-fried starters.
Yogurt-Based Coating
Thick yogurt adds body and tang to the marinade while giving a gentler alternative to cream-heavy kebab mixtures.
Frequently asked questions
It is better to keep this one to about 1 to 4 hours. Because the marinade has yogurt and lemon juice, an overnight rest can make chicken breast softer on the outside and a bit mushy.
