Chicken Tikka Kabab : Grilled juicy chicken chunks

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:

1. Mix all ingredients in the yogurt and blend well.
2. Cut the chicken into 2 ½ - 3 inches.
3. Put chicken in a large bowl and add spice mixture.
4. Apply the marinade well on the chicken pieces and marinate for at least 4 hours in the refrigerator.
   
5. Divide chicken among skewers leaving 1 cm space between cubes
   
   
   
   
   
   
   
   
   
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6. Grill in a pre-heat oven.
   
7.  Keep turning regularly, until browned in spots and just cooked through for about 10-15 mins.
8. Baste with oil at intervals to retain the juiciness of the chicken.  
9. When  done well serve hot with onion rings, lemon wedges and a fresh green salad of your choice.
   

Tangdi Kabab : Juicy grilled chicken drumsticks

Tangdi Kababs are juicy chicken thigh pieces marinated in a mixture of yogurt and spices and grilled on coal or in an oven ...

Ingredients

• Chicken drumsticks 2
• 2 tsp Lemon juice
• Ginger-garlic paste 2 tsps
• Green chillies 2 small 
• Yogurt 1/4 cup
• Turmeric powder 1/2 tsps
• Garam masala powder 1/2 tsp
• Red chilli powder 1 tsp
• Salt to taste
• Chaat masala powder 1/2 tsp

Method : 

1. Clean and remove the skin from the drumstick and make 3 to 4 deep incisions. Apply lemon juice and keep aside.
2. Remove stems from the green chillies and chop them fine.
3. Hang yogurt for fifteen to twenty minutes to drain off excess water.
4. Mix yogurt, ginger and garlic paste, turmeric powder, garam masala, red chilli powder, salt and chopped green chillies.
   
   
   
   
   
5. Marinate chicken drumsticks with mixture and refrigerate for one to two hours.
6. Cook the chicken drumsticks in a pre-heated oven at 180° C for fifteen to twenty minutes or till completely cooked. Turn the drumsticks a couple of times to ensure even cooking and colour.
7. Serve hot sprinkled with chat masala (optional)