The world famous takeaway kebabs marinated in yoghurt and spices and grilled in oven or barbeque.
500 gms skinless, boneless chicken breast pieces
2 tsp garlic paste (homemade preferred)
2 tsp ginger paste (homemade preferred)
1 tsp Cumin powder
1 tsp Coriander powder
1-2 tsp red chilli powder
½ tsp Turmeric powder
3 tbsp fresh yogurt/ hung curd
1 tbsp lemon juice
1 Red pepper
1 green pepper
Salt to taste
Butter for basting
Cut chicken breast into medium sized pieces.
In a large bowl, mix lemon juice, cumin powder, coriander powder, red chilli powder, turmeric powder, yoghurt, garlic paste and ginger paste. Then add chicken and coat all chicken pieces well.
Cover the bowl with cling film and leave to Marinate in refrigerator for 3-4 hours.
Preheat grill. Thread kebabs onto skewers with red pepper, green pepper and onion pieces in between. Drizzle some oil overs kebabs and grill for 15 minutes. Keep turning in between and brush with butter on both sides to retain moisture. Cook until chicken is cooked through and is charred a bit all over.
Serve hot with raw onions, tomato slices and yoghurt chilli chutney/ sauce.
(Tip: To get tandoor effect or to smoke kebabs, take a medium size piece of coal and hold it over a gas flame with the help of tongs until it begins to turns red hot and also grey in about 5 minutes. Put all kebabs onto one frying pan. Make some space in the centre of pan for a steel cup. Place the hot coal inside the cup. Add a spoon of ghee on the coal. It will begin to smoke. Immediately cover the pan and reduce the heat to low and allow it to rest for about a minute. Open the lid and remove the coal cup. The dish will get a smoked tandoori flavour.)