Ingredients (Serves 4 – 5)
1. Boneless chicken (breast or thighs) – 500 – 600 gm, cut into medium cubes
2. Thick yoghurt – 1/3 cup
Lemon juice – 3 tbsp
Tomato paste – 1 tbsp
Garlic paste – 1 tbsp
Paprika / Kashmiri chilli powder – 2 tsp
Cumin powder – 1/2 tsp
Cinnamon powder – 3/4 tsp
All spice powder – 3/4 – 1 tsp
Dried oregano – 3/4 tsp
Ginger powder – 3/4 tsp (optional)
Nutmeg powder – 1/2 tsp (optional)
Pepper powder – 3/4 tsp
Salt – As required
Olive oil – 2 tbsp
3. Melted butter / oil – To baste (Combine melted butter / oil with a pinch of salt, pepper powder, pinch of garlic powder, 1/2 tsp lemon juice and 1/4 tsp paprika)
4. Wooden skewers – 6 – 8
Method
1. Combine all the ingredients numbered 2. Taste-check for salt. Marinate chicken pieces with this mixture. Keep in the refrigerator for 6 – 8 hrs or for at least 2 hours. Remove from the refrigerator 30 minutes before baking.
2. If you are using wooden skewers – soak them for at least 30 minutes.
3. Grill until done OR if you are using an oven – 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 melted butter / oil seasoned with pinch of salt, pepper powder, garlic powder and 1/4 tsp chilly powder. Bake for another 8 – 10 minutes. Turn the oven to broil mode. Broil for 1 – 2 minutes. Remove from oven. Serve immediately with toum, baba ghanoush or hummus, pita bread, yellow rice / lentil rice and salad.
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