4 Great Indian Kebabs
September 27, 2021
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Tunday Kebab, Chicken Reshmi Kebab, Chicken Malai Tikka, Tandoori Chicken – you must have ordered them a hundred times when you’ve visited a restaurant. Now, try these awesome starters at home.
Chicken Malai Tikka – The Royal Starter
Ingredients :-
- 250 gm boneless chicken cubes
- 1/2 cup curd
- 1/2 cup fresh cream
- 2 tbsp cheese
- 1 tsp garam masala powder
- salt
- 1 tsp lemon juice
- 2 tbsp cornflour
- 2 tbsp oil
- 1 tbsp ginger garlic green chillies paste
- 1 tsp pepper powder
- 1/2 tbsp kasoori methi
- 1 tbsp butter
Method :-
- Marinate the boneless chicken with fresh cream, cheese, curd, ginger garlic and green chillies paste, pepper powder, garam masala powder, kasoori methi, lemon juice and salt for 2 hours.
- Add oil and cornflour before threading chicken cubes in the skewer.
- Heat a frying pan and add butter and spread it.
- Add the chicken cubes and cook on high flame on both sides for a few minutes, while covering the lid.
- Open the lid and cook until the water dries up.
- Remove the chicken cubes from the frying pan and roast on high flame to get a smoky flavor.
- Serve Chicken Malai Tikka hot with mint/coriander chutney and salad.
Tandoori Chicken – The Regular Starter
Ingredients :-
- 1 kg chicken
- 6 tbsp tandoori masala
- 1 cup yogurt
- 1 tsp garlic paste
- Salt
- Oil
- 1 tbsp chat masala
- Onion rings
Method :-
- Make diagonal slashes in the chicken pieces and leave it aside.
- Mix tandoori chicken masala with yogurt, 2 tbsp oil, garlic paste and salt to make a paste.
- Smear this paste all over the chicken pieces till they are well coated.
- Cover the marinade in a bowl and refrigerate and marinate for 16 hours.
- Heat a non-stick frying pan, grease it lightly with 1/2 tbsp oil, place the chicken pieces on it and cook until golden brown from both sides.
- Sprinkle 1/2 tsp chat masala on it.
- Serve Tandoori Chicken with onion rings.
Tunday Kebab while you reminisce your time in Lucknow
Ingredients :-
- 500 gm minced mutton
- 1 tsp galouti kebab masala powder
- 1 tsp raw papaya paste (with skin)
- 1 tsp garam masala powder
- 1 tsp ginger garlic paste
- 1 tsp fried cashew nut paste
- Salt
- 1/2 tsp red chilli powder
- 1/2 tsp saffron (mixed in warm water)
- 1 tsp fried onion paste
- 1 tsp finely chopped coriander leaves
- 1 tsp gram flour (besan)
- 1 tsp rose water
- Ghee
Method :-
- Mix all the ingredients together with the minced meat.
- Make flattened rounds of the mixture.
- Heat ghee in a frying pan and fry the kebabs on both sides until golden brown.
- Serve Tunday Kebab hot with salad and mint/coriander chutney.
How could you forget the quintessential Chicken Reshmi Kebab?
Ingredients :-
- 500 gm boneless chicken breast cut into cubes
- 1 cup hung curd
- 2 tbsp ginger-garlic paste
- 1/2 tsp red chili powder
- 1/2 tsp black pepper powder
- 2 tbsp finely chopped coriander
- 1 tsp cashew nuts
- 1 tsp almonds
- 1 tsp lemon juice
- 2 tbsp fresh cream
- 1 tbsp oil
- Salt
Method :-
- Soak almonds in water overnight and grind it with cashew nuts to make a paste.
- Mix curd, ginger-garlic paste, cream, salt, lemon juice, chopped coriander, red chilli powder and black pepper powder in a bowl.
- Add the almond and cashew nut paste to it.
- Add 1 tsp oil and chicken cubes to the curd mixture and marinate for 7 – 8 hours.
- Insert chicken cubes into wooden kebab skewers and leave them aside.
- Heat oil in a non-stick frying pan and cook both sides until the chicken softens and turns golden brown.
- Remove the wooden sticks and serve Chicken Reshmi Kebab hot with salad and mint chutney.
