Every non-veg eating punjabi will swear by chicken-tikka. These kababs are always boneless. Taste great if grilled on coals. These are served on a hot plate along with onion rings and any green salad.
Ingredients:
- 300gms chicken boneless and skin less.
- 200ml hung curds/yogurt
- ½ tsp toasted cumin
seeds powder
- ½ tsp carom seeds powder
- ½ tbsp garlic paste
- ½ tbsp ginger paste
- ½ tsp ground turmeric
- ½tsp garam masala
- 2tsp chilli powder
- 1 green chillies
- 1tbsp fresh lime juice
- 1tbsp oil
- Handful chopped coriander
- Salt as per taste
- Oil to baste
Method:
- Mix all ingredients in the yogurt and blend well.
- Cut the chicken into 2 ½ - 3 inches.
- Put chicken in a large bowl and add spice mixture.
- Apply the marinade well on the chicken pieces and marinate
for at least 4 hours in the refrigerator.
- Divide chicken among skewers leaving 1 cm space between cubes
.
- Grill in a pre-heat oven.
- Keep turning
regularly, until browned in spots and just cooked through for about 10-15 mins.
- Baste with oil at intervals to retain the juiciness of the
chicken.
- When done well serve
hot with onion rings, lemon wedges and a fresh green salad of your choice.
.
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