Tangy Chicken Kebab Prepared with Chettinad Spices
Serves: 4 portions
INGREDIENTS
· Chicken leg boneless 1200gms
· Ginger garlic paste 1.5 teaspoons
· Salt to taste
· Yellow chili powder 2 teaspoons
· Lemon juice 3 teaspoons
· Mustard seeds 1 teaspoon
· Garlic 5 cloves
· Ginger 15gms
· Coriander whole 2 teaspoons
· Cumin 2 teaspoons
· Nutmeg (crushed) 2 teaspoons
· Poppy seeds 5 teaspoons
· Curry leaves 3 springs
· Red chili whole 5 pcs
· Coconut grated 5 teaspoons
· Roasted channa dal 60gms
· Low fat hung curd 6 teaspoons
· Turmeric powder ½ teaspoon
· Salt to taste
· Coconut milk 5 teaspoons
· Tamarind pulp 6 teaspoons
· Olive oil for basting
METHOD
1. Clean, wash and cut each chicken leg into 3 pieces, pat dry and keep aside.
First Marination:
2. In a bowl mix ginger garlic paste, salt, lemon juice and yellow chilli, apply this to chicken
pieces, rub well and keep aside for at least 45 minutes.
Paste:
3. Heat pan, put all listed ingredients and roast for a minute, cool it. Put this into a blender
&a make a fine paste by adding little water.
Second Marination:
4. In a bowl whisk hung curd and add 5 tsp paste, a pinch of turmeric powder, salt, coconut
milk, tamarind pulp and mix well.
5. Remove extra moisture from the chicken pieces, put this into marinade, coat well & keep
aside for at least 1 hour.
Cooking
6. Take a skewer and skew the marinated chicken pieces. Keep a tray underneath to
collect dripping.
7. Roast in a moderately hot tandoor or over a charcoal grill for 7-8 minutes until half done.
8. Remove and baste with olive oil and further roast for 3-4 minutes or until tender.
9. Serve hot with choice of a salad and chutney.
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