Tandoori chicken kebab recipe
This post will give you delicious, juicy & spicy tandoori chicken kebab recipe that helps you to make it in the easiest way.
Quick & easy Tandoori chicken kebab recipe
Ingredients
Boneless Chicken – 500 gms (cut into 2” tikka pieces)
1st Marinade: –
Salt- 1 teaspoon, Lemon Juice-2 teaspoon, Ginger Garlic Paste- 1 tablespoon
2nd Marinade: –
Hung Curd- 5 tablespoon , Turmeric Powder- a pinch (1/8 teaspoon) , Kashmiri Chili Powder- 5 teaspoon , Cumin Powder- 1/2 teaspoon , Garam Masala Powder, 1/2 teaspoon – Mace Powder(Javitri Powder)- 1/2 teaspoon , Kasuri Methi (Fenugreek Leaves), dry roasted & powdered- 1/2 tsp , Salt- a pinch (1/8 teaspoon), Cooking Oil- 2.5 tablespoon
Other Ingredients: – Butter, for basting(melted) – 2-3 tablespoon
Preparation : Tandoori chicken kebab recipe
1. To prepare the hung curd, strain the water from the curd or plain yogurt using a strainer or cloth to have a thick curd (without any water).
2. You can use chicken tikka pieces or alternatively cut boneless chicken fillets into tikkas. – Wash and pat dry the boneless chicken fillets.
3. For the 1st marinade, add all the ingredients of 1st marinade , mix them well with tikka pieces. Set aside for 30 mins.
4. For the 2nd marinade, add all the ingredients of 2nd marinade in a bowl. – Whisk everything together and then add the marinated chicken pieces without the water that has released from the chicken . Mix everything well so that the chicken tikka pieces are well coated with the marinade. Set aside to marinate for 3-4 hours in the refrigerator. Overnight marination is also best. Take out the marinated chicken from the refrigerator after 3 hrs. & keep it in room temperature for 1 more hour before roasting.
Process : Tandoori chicken kebab recipe
1. Skew the marinated chicken tikkas on a metal skewer 4 at a time.
2. Lay the skewers on a foil lined baking tray. If you don’t have skewers you can put it directly on oven stand.
3. Preheat the oven/OTG to 250 degrees C.
4. Slide in the tray in the top slot of the oven. Roast for 10 mins at 250 degrees C.
5. After 10 mins turn the chicken tikkas. Roast for another 10 mins at 250 degrees C on the other side.
6. Remove and baste with melted butter. Reduce the oven temperature to 200 degrees C. Roast for 10 mins at 200 degrees C. Flip the chicken and continue basting with melted butter. – Finally roast for another 10 mins at 200 degrees. Remove the tray once the edges of the chicken are lightly charred.
Alternatively,
Instead of step 4 to step 6, you can baste the tikkas with butter initially and roast for 25 mins at 200 degrees C. Take it out, flip the tikkas and do the basting with melted butter. Roast for 25 mins at 200 degrees C, again. Remove the tray once the edges of the chicken are lightly charred.
Serve as an appetizer with salad and a wedge of lemon or green mint chutney ( know the recipe here https://www.vegrecipesofindia.com/pudina-chutney-recipe/ ) 🙂
Read also : The Four Burners Theory | How to Manage Your Ambitions ( https://thebrightdelights.com/the-four-burners-theory-how-to-manage-your-ambitions/ )