I didn’t have time to call her up for recipe, so ended up with a version I could think as I went ahead. So another one is pending.
Everybody loved the masala. So thought would share it right away before I could forget.
For the Marinade
Chicken – 1/2 Kg
Chili powder – 1 & 1/2 tsp
Coriander powder – 1 tsp
Turmeric powder a pinch
Ginger Garlic paste – 1 tsp
Garam Masala – 1/2 tsp
Chat Masala – 1/2 tsp
Curds – 1/2 cup
Salt to taste
For the Roasting
Ghee – 2 tsp
Green Chilies – 2 medium
How to make pan fried Chicken Kebab
Wash and cut chicken into bite size pieces
Drain to remove all water, then take it in a bowl.
Add all the spices for the marinade along with curds and mix well. Refrigerate for 4 hrs.
Pressure cook the chicken without adding water for at least two whistles.
Once the pressure falls, heat a non stick pan with ghee, add curry leaves and chopped chilis.
Then add the chicken along with the masala and roast well.
Cook on open until the chicken is dry.
Serve with finely chopped onions.
Make this for a leisure Sunday lunch.