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Kebab Recipes

1 week ago | Home Cooking
DESCRIPTION
Every person craves to have some snacks at odd hours every day. And adding chicken to those snacks just makes them even happier and satisfied, unless they are a vegetarian. But most of you aren’t vegetarian, are you? And Chicken is a part of your daily craving, isn’t it? So, here are a few special snack items just to satisfy your cravings.

TANGRI KEBAB

Ingredients:

Chicken leg - 6 nos
Ginger Garlic paste - 2 Tsp
Ghee - 1 Tsp
Green chili - 1 no chopped
Kasuri methi - 1 1/2 Tsp
Few chopped Coriander leaves
Chaat masala (optional)

First Marination:

Salt
Juice of 1 Lemon
Turmeric powder - 1/2 Tsp
Chili powder - 1 Tsp

Second Marination:

Hung curd - 1 cup
Cumin powder - 1 Tsp
Coriander powder - 1 1/2 Tsp
Garam masala powder- 1 Tsp
Kashmiri chili powder - 1 Tsp
White pepper powder - 1/2 Tsp
Salt - 1/2 Tsp


Method:

Take chicken leg pieces and make some deep slits on each chicken legs on both the sides.
Add salt, lemon juice, turmeric powder, chili powder and mix it all together. Close the chicken and refrigerate for 1 hour. This is the first marination for the chicken.
For a second marination [To make Hung Curd - In a strainer, place the Muslin cloth & add the Curd. Tie it & drain the excess water. Hung Curd is ready.]
In a bowl add hung curd, cumin powder, coriander powder, garam masala powder, kashmiri chili powder, white pepper powder and salt. Mix all the ingredient together.
To the first marinate chicken pieces add ginger garlic paste, ghee, green chili, kasuri methi, coriander leaves and mix all together well.
Add the spiced yogurt mixture to the chicken. Completely coat the chicken with the mixture.
Close the chicken and let it refrigerate for 3 hours. This is the second marination for the chicken.
Grill the marinated chicken for 8 minutes on each sides. (I have used grill settings in a microwave). Foil paper can be used in grill settings only.
After 8 minutes, remove it from the grill and brush a little ghee on both the sides. Grill it for an another 8 minutes.
Delicious tangri kebab are ready to serve, you can sprinkle chaat masala on top of the chicken leg pieces its an optional or serve with mint chutney or mayonnaise.



HARIYALI CHICKEN TIKKA

Ingredients:

Boneless Chicken - 300 gms
Salt to taste
Juice of 1/2 Lemon
Turmeric powder - 1/4 Tsp
Chili powder - 1 Tsp
Coriander powder - 1 Tsp
Cumin powder - 1 Tsp
Garam Masala powder - 1/2 Tsp
Hung Curd - 3 Tsp
Ghee

To Grind:

Garlic - 4 cloves
Piece of Ginger
Green chili - 2 nos
Mint leaves - a handful
Coriander leaves - a handful
Water


Method:
To Grind:

In a mixer jar add garlic, ginger, green chilies, mint leaves, coriander leaves, little water and grind to a smooth paste.

For Marination:

To the boneless chicken add salt, lemon juice, turmeric powder, chili powder, coriander powder, cumin powder, garam masala powder and mix all the ingredients together.
Add ground paste to the chicken and mix it well.
[To make Hung Curd - In a strainer, place the Muslin cloth & add the Curd. Tie it & drain the excess water. Hung Curd is ready.] Add hung curd and mix it together.
Cling wrap and refrigerate for 3 to 4 hours.

To Grill:

Skewer the marinated chicken pieces and grill it for 8 minutes on each sides.
After 8 minutes, remove from the grill and brush it with ghee.
Turn it over and grill it for an another 8 minutes or until chicken is cooked.
Mouth watering Hariyali chicken tikka is ready to taste, you can serve hot with yogurt dip or any other dip of your choice.



CHICKEN SHAMMI KEBAB

Ingredients:

Broken Chana dal - 1/4 cup
Onion - 1 no
Green chilies - 2 no
Red chillies - 2 no
Ginger Garlic paste - 1 Tsp
Potato - 1 no
Chicken
Garam masala powder - 1 Tsp
Salt
Water
Mint leaves
Coriander leaves
Egg - 1 no
Bread crumbs


Method:

Soak 1/4 cup of broken chana dal for 1 hour.
Pressure cook

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