Post marriage, we’ve been experimenting with food preparation and have somehow improved our attempts on making delicious Kebabs. In this post, I will share with you some details on preparing Tandoori flavoured Kebabs and Hariyali Kebabs.
For both type of Kebabs, the following were common:
- 1 Kg of diced chicken bone-less breast pieces
- 100ml ~ 125ml of Yoghurt/Curd
- 3 to 4 lemons
We purchased the diced chicked at a Suguna Fresh Chicken outlet. I should say, it is a better shopping experience for meat purchase! The raw Chicken should be cleaned in water with a dash of turmeric (preferably quarter tea-spoon of turmeric). It helps in reducing the raw meat odour.
Tandoori flavoured Kebabs
Add four tea-spoons of Everest (or any other) Tandoor Chicken Masala, a tea-spoon of red-chilly powder, a tea-spoon of coriander powder, a tea-spoon of garam masala, required amount of salt, a cup of yogurt/curd (about 100 ~ 120 ml), required amount of lemon juice to the cleaned up water drained chicken pieces. Mix them well and allow the pieces to be marinated for at least four hours.
Hariyali Kebabs
Add two tea-spoons of red-chilly powder, a tea-spoon of coriander powder, two tea-spoons of garam masala, required amount of salt, a cup of yogurt/curd (about 100 ~ 120 ml), required amount of lemon juice, a handful each of coriander leaves (cilantros) and mint leaves and grind them well using a mixer. Add the mixed paste to the cleaned up water drained chicken pieces. Mix them well and allow the pieces to be marinated for at least four hours.
I usually marinate the chicken pieces overnight (about 8 - 10 hours). Pre heat the griller oven to 140 degree centigrade. Now, take the marinated chicken pieces and insert them in to the Skewer and grill at 270 deg ~ 300 deg Centigrade for about 10 minutes. Open the oven door and take the Skewers out and apply a coat of butter to each piece in the Skewer. This actually improves the flavour apart from making the outer coat a bit crispier. Place them back in the grill and grill for another 8 to 10 minutes at 270 degree Centigrade.
Now the pieces are good to be consumed! In the case of Hariyali Kebabs, we tried sprinkling a bit of chaat masala and lemon juice. It worked well for us. So, use your discretion. Finely diced onion slices can be mixed with a bit of chaat masala and lemon juice and served with the Kebabs. I hope you enjoy it as much as we did.
NOTE: From personal experience, sufficient time allowed to marinate chicken pieces and correct grill time/temperature determines the texture of chicken pieces.