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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Friday, May 24, 2013

Chicken tikka/boti kebab




Ingredients:

Chicken - 500 gms, boneless, cubed
Desi Ghee - 1 tblsp
Chaat Masala – 1 pinch
Lemon Juice – 2 tbs

Salt as per taste

For the marinade:

Hung Curd - 100 gms, whisked
Ginger 
Garlic Paste - 2 tblsp
Red Chilli Powder - 1 tblsp or more
Red Coloring – 1 pinch
Turmeric Powder – 1 pinch

Garam Masala Powder – ½ tsp
Warm Ghee – 2 to 3 tblsp
Salt as per taste

Method 1:

1. Mix all the marinade ingredients and marinate the chicken pieces for another 10 to 20 minutes.
2. Heat butter in a flat pan over moderate flame.
3. Add the chicken pieces and cook for about 12 minutes or till little moisture remains.
4. Turn the pieces frequently so that it cooks evenly.
5. Remove, sprinkle lime juice and chaat masala and serve hot with a salad and chutney of choice.

Method 2:

1.     Mix all the marinade ingredients and marinate the chicken pieces for another 10 to 20 minutes
2.     Place aluminium foil in oven and pre heat to 375 F
3.     Place chicken on foil and cook for 20 mins or till juices start coming out and toothpick when inserted comes out clean.
4.     Brush with ghee and Broil for 2 minutes at high

5.      Remove, sprinkle lime juice and chaat masala and serve hot with a salad and chutney of choice.



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