If using whole chicken pieces, finely mince or pulse in a food processor until paste-like but not pureed. If using store-bought ground chicken, proceed to the next step.

Place ground chicken in a large bowl. Add grated onion (squeezed of excess water), minced garlic, grated ginger, chopped green chilies, chopped cilantro and mint. Mix gently to combine.

Add breadcrumbs, cornstarch (or gram flour), lightly beaten egg (if using), lemon juice, salt, black pepper, ground coriander, ground cumin, garam masala, red chili powder and turmeric. Use your hands to fold ingredients together until evenly distributed and mixture becomes slightly tacky. Do not overwork or the kebabs will be tough.

Taste a small piece by pan-frying a teaspoon of the mixture (cooked through) and adjust salt or spices if needed. Refrigerate the mixture for 20–30 minutes to firm up — this helps shapes hold on skewers.

Shape and skewer

If using bamboo skewers, soak them in water for 30 minutes to prevent burning. Preheat grill to medium-high (or preheat oven to 425°F / 220°C or heat a heavy skillet or grill pan).

Divide the mixture into 8 equal portions (about 2 oz / 55 g each). Wet your hands with water or a little oil to prevent sticking. Take one portion and press it around a skewer, forming a long cigar/sausage shape about 4–5 inches (10–12 cm) long and 1–1.25 inches (2.5–3 cm) thick. Repeat with remaining portions.

Place skewers on a tray and chill in the refrigerator for another 10 minutes to help them set (optional but recommended).

Cook kebabs

For grilling: Brush kebabs lightly with oil. Place on a hot grill over medium-high heat. Cook 3–4 minutes per side, turning to get even char and an internal temperature of 165°F (74°C). Baste with melted butter or oil once or twice while cooking to keep moist.

For pan-searing: Heat a heavy skillet or grill pan over medium-high heat and add 1 tbs oil. Add skewers and press gently to ensure contact. Cook 3–4 minutes per side until golden and cooked through, basting with butter or oil as needed and checking internal temperature is 165°F (74°C).

For oven roasting: Line a baking sheet with foil and place a wire rack on top. Preheat oven to 425°F (220°C). Brush kebabs with oil and bake 12–15 minutes, turning once midway and broiling for 1–2 minutes at the end for char, until internal temperature reaches 165°F (74°C).

Remove kebabs from heat and rest 3–5 minutes on a rack to redistribute juices.

Finish and serve

Slide kebabs off skewers (optional) onto a serving platter. Sprinkle lightly with chaat masala and squeeze fresh lemon over the kebabs.

Serve hot with mint chutney or yogurt raita, sliced onions, lemon wedges and warmed naan or flatbreads.