Wash 500 gm boneless chicken thoroughly and cut into small pieces of 25 gms each. Add two tsp lemon juice with salt andmix well.
Put fresh coriander, mint leaves, green chillies in a mixer grinder and make a fine paste. Add the paste and milkpowder (or liquid milk) into boneless chicken with salt and lemon. Mix well and ensure each chicken piece gets a goodcoating.
Add onion and ginger garlic paste in the mixture.
Keeping the mixture in a sealed container, leave it in the refrigerator for at least 1 hour to marinate (increasedmarination ensures better taste and less cooking time).
Soak the bamboo skewers in water for 2 minutes and put 3-4 chicken pieces in each skewer, brush with oil.
Brush ½ Tbsp oil on a non-stick pan and heat it in low flame. Put the bamboo skewers with chicken on the pan and grillfor 10-12 minutes in low flame. Rotate the sticks once a side becomes slightly brownish.
After the chicken is properly grilled throughout, take hot burnt charcoal in a small metal bowl and place it in thepan. Put the lid and leave for 2-3 minutes. This way the kebabs will attain a smoky flavour.
To prepare the dip sauce, take mayonnaise, lemon juice, tomato sauce, mustard sauce, fresh coriander paste and yogurtin a bowl, mix well, add salt and sugar to taste.
For dip sauce:
2 tsp mayonnaise1 tsp lemon juice2 tsp tomato sauce1 tsp mustard sauce1 tsp of Fresh coriander paste100 gm of yogurt1 tsp sugar½ tsp salt
Serve piping hot chicken reshmi kebab with sauce. Bon appétit.