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Preparation Time : 60
Cook Time : 25
Total Time : 85
Chicken (Skin less & boneless breasts) cut into cubes 500 gms
Ginger and Garlic Paste 1 tbsp
turmeric powder 1/4 tsp
Kashmiri Red Chili Powder 1 tbsp
Lime Juice 1 tbsp
Yogurt 1/2 cups
Coriander Powder 1/4 tsp
Garam Masala Powder 1 pinch
Gram Flour/ KadalaMavu 1 tbsp
Carrom Seeds/Ajwain 1 pinch
Mustard Oil 2 tbsp
Salt 1 tsp
Marinate the chicken (first marination) with lime juice, ginger garlic paste, salt, turmeric powder, kashmiri chilli powder and keep it for 30 minutes.
For second marination, In a bowl add yogurt, coriander powder, garam masala powder and mix well.
Heat 2 tablespoon of mustard oil, add carom seeds, gram flour and roast for a minute, then add into the yogurt and mix well.
Pour the yogurt mix into the chicken and mix well. Check salt. Keep aside for minimum 1 hour (keep it over night for better results)
Take some skewers and thread the chicken onto skewers and keep ready.
Preheat the grill to medium and place the skewers on the grill racks in your grill with a tray underneath to catch drippings.
Grill the chicken for about 15 minutes. Baste the chicken with some oil on both sides and turn them over a couple of times. Continue cooking until the chicken is browned on all sides and tender (Do not overcook the chicken or it will become tough and dry)
Allow chicken to rest for 5 minutes before serving.
Serve with green salad.
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