Afgani Chicken Kebabs
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Ingredients (Serves 3)
1. Boneless chicken breast 400 500 gm, cut into 1 inch cubes
2. Ginger-garlic paste 1.5 tbsp
Garam masala powder 1 tsp
Pepper powder 1/4 tsp
Salt To taste
3. Thick yoghurt 4 5 tbsp
Fresh cream / heavy cream 3 4 tbsp
Green chilly paste 3/4 1 tsp or paste of 4 5 small green chilies
Lemon juice 2.5 tsp
Kasoori methi 1/4 tsp, crushed with fingers
Cumin powder 1/2 tsp
Cardamom powder 1 pinch (optional)
Corn starch / corn flour / besan 1 tbsp
Cashew paste 1 tbsp (Soak 6 8 cashews in hot water for 1 hr. Grind to a fine paste adding little water)
4. Vegetable oil 1.5 tbsp
5. Ghee /melted butter To baste
6. Wooden/metal skewers 3 5
Method
1. Combine all the ingredients numbered 2. Taste-check for salt. Marinate chicken pieces with this mixture. Set aside for 30 minutes. Add ingredients numbered 3 and a pinch of salt. Mix well. Keep in the refrigerator overnight or for at least 2 hours. Remove from the refrigerator 30 45 minutes before baking/grilling. Add 1.5 tbsp oil and mix well before grilling/ baking.
2. Soak the wooden skewers for at least 30 minutes. Arrange the chicken pieces on the skewers.
3. Preheat the grill and grill the chicken pieces for about 10 15 minutes, turning occasionally OR Preheat oven at 450 F. Line a baking sheet with aluminium foil and grease with oil/butter. Arrange the chicken pieces on the skewers and place inside the baking sheet. Bake for 10 12 minutes. Baste with ghee. Bake for another 8 10 minutes. Turn the oven to broil mode. Broil for 2 3 minutes. Take them out of the oven. They would be charred outside and juicy and soft on the inside. Serve with chutney, naan, Afgan Pulao, salad etc.
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Afgani Chicken Kebabs is a post by Yummy O Yummy