This easy peasy Chicken Kabab gets ready before you can finish counting 1, 2 and 3 !!! Oh well, that was an exaggeration, but it actually is so easy and tastes so good !
I just love having it on side of my plate when I make mutton Biriyani. Makes the plate so complete. And ofcours, it tastes so good. You can make bone- in or boneless chicken kabobs. I made boneless chicken thigh kababs this time.
this is what you need for marinating the chicken
Chicken - 2 - 2 1/4 lb( 1 kg)
Chilli powder - 1-2 teaspoon, depending on how spicy you want it
Garam masala - 1 tbsp
1/2 tsp red food color
Corriander leaves - - 1tbsp ground
Kasoori Mathi - 1 teaspoon
Ginger garlic paste - 1 tbsp
Yogurt - 2 tbsp
Lemon juice - 1-2 tbsp
Salt to taste
1. Marinate the chicken, rubbing it well with the above ingredient. Keep it aside for 6-8 hours.
2. Deep fry the chicken in oil. If the oil freaks you out, then I would suggest you bake it in an oven at 400 degree F or 200 degree C for 40 minutes. Serve it hot. Do not over bake it, else it loses its moisture and may get chewy.
Enjoy it hot with some hot rice and rasam or plain white rice and sambhar. Or with some mutton biriyani.... Yumm !!!!
this is what you need for marinating the chicken
Chicken - 2 - 2 1/4 lb( 1 kg)
Chilli powder - 1-2 teaspoon, depending on how spicy you want it
Garam masala - 1 tbsp
1/2 tsp red food color
Corriander leaves - - 1tbsp ground
Kasoori Mathi - 1 teaspoon
Ginger garlic paste - 1 tbsp
Yogurt - 2 tbsp
Lemon juice - 1-2 tbsp
Salt to taste
1. Marinate the chicken, rubbing it well with the above ingredient. Keep it aside for 6-8 hours.
2. Deep fry the chicken in oil. If the oil freaks you out, then I would suggest you bake it in an oven at 400 degree F or 200 degree C for 40 minutes. Serve it hot. Do not over bake it, else it loses its moisture and may get chewy.
Enjoy it hot with some hot rice and rasam or plain white rice and sambhar. Or with some mutton biriyani.... Yumm !!!!
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