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Coriander Chicken Skewers with Minted Chutney Recipe

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Filed Under: Appetizers

Coriander Chicken Skewers with Minted Chutney Recipe


  • 6 dried red chilies
    1 Tbsp. black peppercorns
    2 Tbsp. cumin seeds
    2 Tbsp. coriander seeds
    2 Tbsp. oil
    1 Tbsp. garlic, chopped
    1 Tbsp. ginger, chopped
    1 Tbsp. tamarind paste
    1 1/2 Tbsp. honey
    1/2 tsp. turmeric
    1/2 tsp. salt + additional to taste
    1/2 cup water
    3 pounds FreeBird boneless skinless chicken thighs
    About 24 – 8” skewers


  1. Heat oil in a small sauté pan over medium high heat. Add chilies, peppercorns, cumin seed and coriander seed and fry until golden, about 2-3 minutes, stirring frequently to prevent burning. Pour into small bowl to cool. Then, place fried spices and remaining ingredients, except chicken, in a blender. Blend on high 1-2 minutes to create a loose paste. Set aside. 

    Place chicken thighs between two layers of plastic wrap. Pound to 1/8-1/4” thick. Remove from plastic and cut into 3/4” wide strips. Coat chicken with paste and allow to marinate in the refrigerator overnight.

    Remove chicken from marinade, shaking off any excess. Thread chicken strips onto 8” skewers, about 2 ounces per skewer. Season with additional salt and grill over medium high heat for 5-7 minutes, turning once, until cooked through. Serve with minted yogurt chutney.
    Yield: About 24 skewers

    For Minted Yogurt Chutney
    1 cup mint leaves, lightly packed
    1 cup cilantro leaves
    1 medium jalapeno, seeded
    1 large garlic clove, roughly chopped
    1 tsp. ginger, roughly chopped
    1 cup water
    3 Tbsp. lemon juice
    2 cups yogurt

    Place all ingredients, except yogurt, in a blender. Blend into a thin paste. In a bowl, combine mint paste and yogurt. Season with salt to taste. Mix well.
    Yield: About 2 cups