Ingredients (Serves 3 – 4)
1. Boneless chicken – 600 gm, cut into 1 inch cubes
2. Ginger-garlic paste – 1.5 tbsp
Thick yoghurt – 3 tbsp
Fresh cream / heavy cream – 3 tbsp
Green chilly paste – 1.5 tsp or paste of 7 – 8 green chilies
Lemon juice – 1 tbsp
Cumin powder – 1/2 tsp
Coriander powder – 1/2 tsp
Cardamom powder – 1 pinch (optional)
Almond paste – 1 tbsp (Soak 6 – 8 almonds in hot water for 1 hr. Peel off the skin. Grind to a fine paste adding little water. You can use cashew paste, cashew powder or 1 tbsp blanched almond flour instead.)
Garam masala powder – 1/4 tsp
Pepper powder – 1/4 tsp
Oil or melted butter – 2 tbsp
Salt – To taste
3. Ghee /melted butter – 2 – 3 tbsp or as needed to baste
4. Wooden skewers (soaked in water for 30 minutes)/metal skewers –3 – 5
Method
1. Combine all the ingredients numbered 2. Taste-check for salt. Marinate chicken pieces with this mixture. Keep in the refrigerator overnight or for at least 2 hours. Remove from the refrigerator 30 – 45 minutes before baking/grilling.
2. Soak the wooden skewers for at least 30 minutes. Arrange the chicken pieces on the skewers.
3. Preheat the grill and grill the chicken pieces for about 10 – 15 minutes, turning occasionally OR Preheat oven at 500 F. Line a baking sheet with aluminium foil and grease with oil/butter. Arrange the chicken pieces on the skewers and place inside the baking sheet. Bake for 10 – 12 minutes. Baste with ghee / melted butter. Flip them over and baste with ghee/ butter. Bake for 6 – 7 minutes. Turn the oven to broil mode. Broil for 3 – 5 minutes until the chicken pieces are slightly charred. Take them out of the oven. Brush with melted butter / ghee. Serve with green chutney or raita, naan, Pulao, salad etc.
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