January 8, 2010

Chicken Kebabs

We spent the holidays in Baltimore this time. The Washington Belt which is rich in history also has some amazing restaurants around downtown Baltimore and Georgetown areas. Our culinary exploration ranged from Afghan to Mediterranean to Spanish tapas to Indian cuisine and so on.  But on the New Years Eve as it was rainly heavily we decided to take it easy. We watched Avatar at a theater close to home and then brought in the New Year by popping Champagne and cooking some delicious food, mostly by my brother-in-law (Sid) and sister (Chaya) who are great cooks. They made these amazing kebabs which were so succulent and delicious. We also had paneer mutter, fried rice, dal and veg fritters for dinner. It was an awesome experience.


1 lb chicken breasts
7 cloves garlic
1 inch ginger
5 green chillies
1 tbsp lemon juice
skimmed milk yogurt (curd) just enough to coat the chicken pieces. If you use too much yogurt the chicken pieces will turn soggy when coooking
2 tbsp gram flour (besan)
1 tsp turmeric powder
1 tsp garam masala powder
1 tsp red chilli powder
1 tsp chat masala powder 
salt to taste

Vegetables to grill with chicken (optional)
onions, bell peppers, pineapple - diced. Season with salt and pepper.

 Method: Apply lemon juice to chicken breasts and keep aside. Grind ginger and garlic. Finely chop green chillies and keep aside. Roast gram flour in a non-stick pan on a low heat, stirring continuously. Cool and mix with yogurt, ginger and garlic paste, turmeric powder, garam masala powder, red chilli powder, salt and chopped green chiIlies. Marinate chicken breasts in the above mixture and refrigerate for one to two hours. Skewer marinated chicken and vegetables and bake at 425 °F for 15 mins by flipping them in between. Now turn the oven to broil and cook for 10 more mins -- this gives them a charred crust. Garnish with lemon juice and chaat masala.


P.S: If using wooden skewers, immerse them in cold water for a few minutes so that they don't burn.

Courtesy: Sanjeev Kapoor 

1 comment:

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