Peel and finely grate the onion into a bowl; squeeze out excess moisture lightly (reserve a tablespoon of the juice if you like extra moisture). Finely chop cilantro, mint and green chiles. Combine garlic and ginger paste with lemon juice and oil.

Combine ingredients

Place the ground chicken in a large mixing bowl. Add the grated onion (with a little of the reserved juice if desired), chopped herbs, green chiles, garlic-ginger-lemon mixture, besan or breadcrumbs, and the beaten egg. This egg and binder help the kebabs hold their shape.

Add spices

Add salt, black pepper, garam masala, ground cumin, ground coriander, and red chili powder. Use your hands or a sturdy spoon to mix gently but thoroughly until the mixture is cohesive and slightly sticky—do not overwork to avoid a dense texture. Taste a small amount by frying a teaspoon (see next step) and adjust salt or spices as needed.

Shape Kebabs

Chill briefly

Cover the bowl and refrigerate the mixture for 20–30 minutes to firm up; this makes shaping easier and helps flavors meld.

Form onto skewers

If using metal or soaked wooden skewers, wet your hands slightly to prevent sticking. Portion the mixture into eight equal portions (about 2 oz / ~56 g each). Press each portion along a skewer to form an even cylindrical kebab about 4–5 inches long. If not using skewers, shape into oval logs on parchment for baking or onto the grill tray. Smooth the surface with the back of a spoon or wet fingers for an even cook.

Cook Kebabs

Grill or broil method

Preheat grill to medium-high (about 400°F / 200°C) or set oven broiler on high with rack 6–8 inches from the heat. Brush kebabs lightly with oil. Grill the skewered kebabs 3–4 minutes per side, turning carefully, until they register 165°F (74°C) internal temperature and have char marks. If broiling, place on a foil-lined tray and broil 4–5 minutes per side, watching closely to avoid burning.

Pan-sear (stovetop) method

Heat a large nonstick or cast-iron skillet over medium-high. Add 1–2 tablespoons oil. When shimmering, add kebabs (work in batches if needed) and cook 3–4 minutes per side, pressing gently to maintain contact, until browned all over and cooked through to 165°F (74°C). Reduce heat if they brown too quickly before cooking through.

Bake (oven) method

Preheat oven to 400°F (200°C). Place kebabs on a lightly oiled baking sheet or on a rack over a sheet. Brush with oil and bake 12–16 minutes, turning halfway, until internal temperature reaches 165°F (74°C) and edges are lightly browned.

Rest

Transfer cooked kebabs to a plate, loosely tent with foil and rest 3–5 minutes before serving to allow juices to redistribute.

Finish & Serve

Sprinkle kebabs with a pinch of chaat masala if using and garnish with chopped cilantro. Serve hot with lemon wedges, sliced red onion and mint chutney or raita alongside.