A few days ago, I was watching a cookery show on TV when my son remarked that I should make Kababs at home similar to what was shown there (Similar to how they are made in restaurants). This recipe though, is completely mine.
Difficulty level: Medium
Preparation time: 15 - 20 min + 2-3 hrs for marination
Cooking time: 20 - 30 min
Makes: 12 kababs
Ingredients:
Chicken tenderloins: 8 (about 500 gms), cut into big chunks
Onion: 1 medium, cut into big chunks
Ginger- garlic paste: 3/4 tbsp
Turmeric powder: 1/4 tsp
Lime juice: 1 tsp
Kashmiri chilli powder: 1 tsp
Chicken masala: 1 tbsp
Pepper powder: 1 tsp
Salt: to taste
Curry leaves: a few
Cooking oil/ cooking oil spray
Bamboo/ wooden skewers
Aluminium foil
Grind everything except the cooking oil/ spray to a fine paste. Transfer to a bowl and add salt to taste. Mix everything well so as to incorporate all the flavors uniformly.
Grease your hand lightly and take a small portion from the mixture. With your other hand, take a skewer and press the mix around tightly. Take more from the above mixture if needed to finish it. Repeat for the rest of the skewers. Arrange on a lined baking tray and refrigerate for 2-3 hrs.
Heat a grill/ grill pan/ skillet. On a high flame, spray cooking oil and arrange the skewers. Reduce the flame to medium-low and cover with aluminium foil. Turn sides every 2-3 min, until completely cooked through.
Goes well with cilantro chutney/ mint chutney.
Difficulty level: Medium
Preparation time: 15 - 20 min + 2-3 hrs for marination
Cooking time: 20 - 30 min
Makes: 12 kababs
Ingredients:
Chicken tenderloins: 8 (about 500 gms), cut into big chunks
Onion: 1 medium, cut into big chunks
Ginger- garlic paste: 3/4 tbsp
Turmeric powder: 1/4 tsp
Lime juice: 1 tsp
Kashmiri chilli powder: 1 tsp
Chicken masala: 1 tbsp
Pepper powder: 1 tsp
Salt: to taste
Curry leaves: a few
Cooking oil/ cooking oil spray
Bamboo/ wooden skewers
Aluminium foil
Grind everything except the cooking oil/ spray to a fine paste. Transfer to a bowl and add salt to taste. Mix everything well so as to incorporate all the flavors uniformly.
Grease your hand lightly and take a small portion from the mixture. With your other hand, take a skewer and press the mix around tightly. Take more from the above mixture if needed to finish it. Repeat for the rest of the skewers. Arrange on a lined baking tray and refrigerate for 2-3 hrs.
Heat a grill/ grill pan/ skillet. On a high flame, spray cooking oil and arrange the skewers. Reduce the flame to medium-low and cover with aluminium foil. Turn sides every 2-3 min, until completely cooked through.
Goes well with cilantro chutney/ mint chutney.
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| The ground paste |
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| On the hot skillet |
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