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Chicken Tikka Kebabs

by Smita (follow)
Ex-medico, food blogger, food enthusiast from Melbourne. Find more recipes on my personal blog smitasfoodcharm.com
Chicken (692)      Indian (223)      Middle Eastern (31)      Starters (12)      Kebabs (3)      Grilling (3)     
Get restaurant style kebabs in the comfort of your home. Perfect starter for any evening.


Preparation Time: X minutes
Cooking Time: X minutes
Makes: X servings

250 grams Boneless chicken cut into bite size pieces.
Some oil to drizzle
Lemon juice

1/2 cup yoghurt
2 teaspoon ginger and garlic paste
1/2 teaspoon carom seeds (if you don't have these, use thyme)
1/2 teaspoon turmeric powder
1/2 teaspoon each of cumin powder, coriander powder
1 teaspoon red chilli powder
1 teaspoon chicken masala OR garam masala
1 tablespoon oil
2 tablespoon dry fenugreek leaves/kasuri methi- find this in Indian stores (optional)
Salt to taste

Mix all the ingredients listed under marinade. Ensure that all powders are mixed throughly.

Add the washed and cleaned chicken pieces to the marinade and coat each piece well. Taste at this point if you need to adjust seasonings

Off to the refrigerator

Refrigerate. Ideally it should be kept overnight. But if you are short of time, 2 hours should be good.

Transfer the chicken pieces to a pan. Drizzle little oil and cook on both sides till the sauces of the marinade are almost dry.

Pierce a skewer through the pieces and roast. I used a wire mesh on the fire and placed the skewers over it. Don't leave it unattended and keep turning so that all the surfaces come in contact with the fire. Take care to not burn it. Alternatively, you may use the oven or grill.

Take care to not burn it

Your tasty, sizzling kebabs are ready. Serve hot with a lemon wedge and mint-coriander chutney

#Middle Eastern
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