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

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