Since I was planning on making vegetarian kababs for the BM, I told hubby dear to plan for a non veg starter too. We got in the chicken early on and got it marinated. We almost left it marinating for over 5 – 6 hrs in fridge. I finally got around making this only in the evening at about 8 or so.
The verdict was too good for me to ignore not making it again. We have made Mutton Tikkas with almost the same marinade and it came out well. However I felt the reaction for chicken was more good than mutton because of the texture.
Chicken Tikka Kebab
Marination time : Min – 1 hour.
Chicken Breast – 500 gms
Garam Masala – 2 tsp
Red Chili powder – 1 &1/2 tsp
Jeera powder – 1 tsp
Salt to taste
Hung Curd – 1 cup
Ginger Garlic paste – 1 tsp
Orange Food colour a pinch (opt)
How to grill Chicken Tikka Kabab
Wash and drain the chicken on a colander. cut into small bite size pieces.
Hung the curds to remove whey.
In a bowl, make a marinade of the curds, Chili powder, Garam Masala, salt, Ginger Garlic paste, and food colour if using. Then add the chicken pieces and mix well. Refrigerate for 4 -5 hrs for marination.
When you are ready to grill, light up the barbecue stove. String the chicken pieces on a greased skewers. Make sure you leave space in between each piece for it to get cooked.
Place the skewer on the hot charcoal, pour few drops of oil over the skewers. This will get the fire going, you can keep rotating to make sure the chicken is cooked on all sides.
You can also consider stringing onions between chicken pieces.
Serve with onions, and lemon squeezed over it.
Make sure the marinade is not slow, else everything will spill down when you are grilling.
This can be grilled on stove top as well, however too much of gas will be wasted. Alternately you can bake the chicken pieces.
Sending these for my Kebab Mela