Ingredients (240 ml cup used)
250 grams boneless chicken cubes
2 to 3 tbsp thick curd/ greek yogurt/ hung curd
2 tbsp oil (olive oil or sesame oil)
salt as needed
1 ½ tbsp lemon juice
¾ tsp garam masala or a mix of ground cumin, cinnamon, cloves, cardamom, pepper, coriander
1 to 1½ tsp ginger garlic paste
¾ to 1 tsp red chilli powder or paprika
1 medium onion cubed and layers separated
How to make chicken kabab recipe or kebab recipe
1. Prepare marinade with hung curd/ greek yogurt or thick curd, lemon juice, ginger garlic paste, turmeric (optional), chilli powder, salt, oil, garam masala or (ground cumin, cinnamon, coriander, cloves, cardamom and pepper).
You can refer this post to make hung curd. I have used this garam masala and olive oil. You can use any oil including sesame oil. My ginger garlic paste has turmeric in it, so I did not add any more. I prefer to use onion for most grilled foods as they lend a unique aroma when they are charred.
2. Add boneless chicken to a bowl. Make sure there is no water. Excess moisture either in the chicken or curd is going to drip off the chicken and make kebabs not so good.
3. Marinate the chicken with the ingredients mentioned in step 1. Add the onions (layers separated) as well.
4. Marinate and refrigerate over night or least for 4 hours. The longer they soak up in the marinade the more tender and delicious they taste.
5. When you are ready to grill them in the oven. Heat the oven to 240 C for at least 15 to 20 mins. Rinse the skewers and put them on alternately chicken and onion.
6. Grill the chicken kebab for 15 to 20 mins and flip them. Grill for another 10 to 15 mins. The last 5 mins, I prefer to move the tray to the top rack. The onions will char and impart a good flavor. The difference in the color is due to the lighting.
Serve chicken kebab hot with mint chutney or mint yogurt raita or green chutney.
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