Chicken Kebab


Kebabs originated in the Middle East and widely adapted all over India, specifically in the northern states of India. When it comes to chicken kebab, I am sure it will leave meat eaters salivating instantly. Juicy tender melt-in-mouth chicken kebabs are always party pleasures. While making this kebab, I marinate the chicken overnight. The longer it marinates, the tastier it gets.

I marinate these kebabs in two steps. I first rubbed the chicken pieces in lemon juice. This is the first marinade. I then prepared the second marinade using hung yogurt, ginger, garlic, gram flour, tomato puree, cashew paste and spices. I let the chicken marinate in this for 6-8 hours or overnight.

Juicy, succulent, melt-in-mouth kebabs are perfect for dinner parties.

 

chicken kebab

Chicken kebab served with mint chutney and onion rings

 

Ingredients:

Chicken thigh fillets – 500 grams
Lemon juice – 2 tbsp
Yogurt – ½ cup strained (I prefer Greek yogurt)
Ginger paste – 2 tbsp
Garlic paste – 1 tbsp
Chickpea flour / roasted bengal gram flour – 1 tbsp
Red chilli powder – 1 tbsp or to taste
Tandoori masala – 2 tbsp
Cashew paste – 2 tbsp
Tomato puree – 1 tbsp
Salt to taste
Oil – 1 tbsp
Butter – for basting

Method:

  1. Rub lemon juice on the chicken pieces and set aside for 15 minutes. This is the first marinade
  2. If the yogurt is not thick enough, tie it in a muslin or cheese cloth and hang it for 30 minutes to drain out excess water
  3. Dry roast the chickpea flour and cool completely
  4. In a large bowl, mix chickpea flour, yogurt, ginger, garlic, tomato puree, cashew paste, red chilli powder, tandoori masala, salt, and oil
  5. Drain the lemon juice from the chicken and add the chicken pieces to the prepared marinade
  6. Marinade for a minimum 5-6 hours. Overnight marination is best
  7. Fold the chicken pieces and skewer them using metal / bamboo skewers. If using bamboo skewers soak them in water beforehand
  8. Preheat oven at 200 C.  Place the chicken skewers in the oven and reduce heat to 180 C. Baste the chicken every 5-10 minutes with the left over marinade and butter. Cook till the internal temperature of chicken reaches 77 C (About 30 minutes)
  9. Serve hot with mint chutney, onion rings and lemon wedges

Notes:

  • Marinate the chicken overnight if you want them to be soft, melt in the mouth.
  • You may use mustard oil in the marinade for added flavour

 

In a large bowl, take all the marinade ingredients together

In a large bowl, combine all the marinade ingredients together

 

Mix them together to form the marinade

Mix them together to form the marinade

 

Add the chicken pieces and mix well

Add the chicken pieces and mix well

 

Cover and let the chicken marinate for 5-6 hours

Cover and let the chicken marinate for 5-6 hours

 

Skewer the marinated chicken pieces

Skewer the marinated chicken pieces

 

Place the chicken skewers in preheated oven

Place the chicken skewers in preheated oven

 

Chicken kebab ready to be served

Chicken kebab ready to be served

 

Golden roasted chicken kebab

Golden roasted chicken kebab

 

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