Skip to main content

Chicken Kabab | Chicken starter | chicken recipes

 Chicken Kabab | Chicken starter

Preparation time - 10 minutes

Cooking time : 30 minutes + 1 hour for marination 

Serving - 3 to 4

Ingredients:

Boneless chicken cubes - 500g

Turmeric powder - 1/4 tsp

Kashmiri red chilli powder - 1 tsp

Green chilli paste/ Crushed- 1 tsp ( Reduce it to 1/2 tsp, if you are making it for kids)

Coriander powder - 1 tsp

Garam masala - 1 tsp

Salt to taste ( I added 1 tsp , adjust according to your preference)

Ginger garlic paste - 2 tsp

Thick / Hung curd - 1/4 cup

Fresh cream - 2 Tbsp

Melted butter / Oil / Olive oil (optional )- 2 to 3 Tbsp

Method by step by step

Preparation:

1. First prepare marination .

  Make sure you had drained water from chicken. Curd is the key ingredient to tenderize the chicken .   So do not skip it. 

 2. Add all ingredients except except butter into a mixing bowl. Marinate the chicken pieces with curd, fresh cream and spices. Cover and keep it in refrigerator for minimum 1 hour. Keep overnight if you have time.

3. Grilling / Baking / roasting.

 Rinse the skewer in water or keep it in water for 10 minutes. It prevent the chicken pieces  stick into skewer after grilling. 

 

 3. Preheat oven at 180 C / 356 F . Insert the chicken pieces into skewer . 


4. Grill the chicken for 15 to 20 minutes and flip it over . Grill for another 10 to 15 minutes. Apply butter on chicken pieces. It enhance the flavor . Its optional .




5. Remove chicken kabab from oven. You can take out the kabab from skewer with a fork.





6. Serve it with lime pieces and onion  and green chutney / Sauce of your choice.     Enjoy !!!


Note:

1. You can roast Chicken on a tawa / iron skillet also. If you don't have skewer then roast / grill the chicken pieces directly.

2. You can skip fresh cream also. But I highly recommend to add this.

3. You increase / decrease the amount of chilli according to your taste.

4. Marinate it for 4 to 8 hours for better taste.

5. You can grind coriander leaves / mint leaves and add it while marinating chicken.



Comments

Popular posts from this blog

Pineapple pulissery/ Pineapple Mor kuzhambu/ Kerala Veg recipe

PINEAPPLE PULISSERY INGREDIENTS: Chopped Pineapple - 1/2 Cup Salt to taste Sugar- 2 tbsp Turmeric powder - 1/4 tsp Water - 1.5cup Curd/Yogurt - 1 Cup FOR GRINDING: Grated coconut - 1 cup Cumin seeds/ Jeerakam - 1/4 tsp Turmeric powder - 1/4 tsp Shallots/ Small onion - 4 to 5 nos Green chili - 2 to 3 nos ( According to your spice level) FOR TEMPERING: Coconut oil - 2tbsp Mustard seeds - 1/2 tsp Fenugreek Seeds - 1/4 tsp Dry red chili - 2 to 3 nos Curry leaves - 1 spring METHOD: 1.     Cook pineapple with salt,sugar,turmeric powder and water until the  pineapple become soft and tender.OR you can pressure cook it for 1  whistle. 2.     Grind grated coconut, cumin, turmeric powder, shallots, green chili  into a smooth paste by adding water. 3.    Add the coconut paste into cooked pineapple and mix well. Bring to boil. 4.     Beat the curd well. Add it to the curry and mix well....

Chocolate Cookies | Eggless Choco chip cookies | Cookie recipe

 Chocolate Cookies | Eggless Choco chip cookies     Cookies are all time favourite of most of the people. In this video I will demonstrate how to make chocolate cookies with & without oven . It's a chocolate cookies that loaded with choco chips. It's a simple recipe , that is easy to make and no chilling time required . It's taste yummy.    Ingredients :  All purpose flour - 1 & 1/4 cup  Cocoa powder - 1/3 cup  Powdered sugar - 3/4 cup  Unsalted butter - 100 g ( room temperature)  Chocolate chips - 1/2 cup  Baking powder - 1/2 tsp  Vanilla essence - 1/2 tsp  Chilled milk - 1 Tbsp   Method: With Oven:  Preheat oven at 180 degree celcius.  Line a baking sheet on a baking tray OR grease the baking tray with some oil / Butter.  Without Oven: Heat a heavy bottom vessel. Spread the salt evenly in bottom of the vessel. Close the vessel with lid and heat it for 15 minutes.  Keep a cooker ...

Pepper garlic Mushroom fry | Mushroom starter recipe | Preeja's cookbook

 Pepper garlic Mushroom fry Ingredients: Butter mushroom - 200g Coconut oil / Butter - 1 Tbsp Pepper powder - 2 tsp Soy sauce - 1 tsp Garlic minced - 1 Tbsp Chopped onion - 1/2 cup Chopped capsicum - 1/4 cup Curry leaves Salt to taste   Method: 1. Into a bowl add water and mushroom . Gently clean the mushrooms . Do not soak mushroom in water for long . Drain the water completely. Place the mushrooms on a cleaned kitchen towel . Cut the mushrooms into 2 parts  if the mushrooms are big in size. 2. Into a heated pan , add coconut oil.  3. When oil heats up, add chopped onion and saute for 2 minutes. Add garlic and capsicum. Saute until the raw smell of has gone. 4. Add salt and one teaspoon of pepper powder . Add mushrooms and mix well.  Saute it for 3 minutes. 5. Add curry leaves and soy sauce. Mix well . Saute mushrooms on low heat for 7 minutes. 6. Add one teaspoon of pepper powder and mix well. Turn off the stove.   7. Serve with roti or rice.