Ginger chicken kebabs (Sookhi Adraki Kebab) recipe
ingredients
1 kg (2.2 lb) Chicken breasts, cut into boneless cubes
1 tbsp (15 g) Green chilli paste
2 tsp (4 g) White pepper (safed mirch) powder
Salt to taste
3 1/4 tbsp (60 g) 2 oz Ginger (adrak) paste
4 tsp (20 ml) Malt vinegar (sirka)
1 cup (200 g) 7 oz Yoghurt (dahi), drained
4 tbsp ( 80 ml) 2 3/4 fl oz Cream
Butter for basting
2 tsp (12 g) Ginger, julienned
1 tbsp (15 g) Green chilli paste
2 tsp (4 g) White pepper (safed mirch) powder
Salt to taste
3 1/4 tbsp (60 g) 2 oz Ginger (adrak) paste
4 tsp (20 ml) Malt vinegar (sirka)
1 cup (200 g) 7 oz Yoghurt (dahi), drained
4 tbsp ( 80 ml) 2 3/4 fl oz Cream
Butter for basting
2 tsp (12 g) Ginger, julienned
method
1. Clean the chicken cubes. Mix green chilli paste, white pepper powder, salt, ginger paste, and vinegar in a large bowl and rub on the chicken cubes. Keep aside for 30 minutes.
2. Mix yoghurt and cream in a separate bowl. Add the chicken cubes and keep aside for half an hour.
3. Skewer chicken cubes and roast in a preheated 180 °C (350 °F) oven / tandoor / grill for 5 - 8 minutes. Hang the skewers to allow the excess marinade to drip off. Roast again for 4 - 5 minutes. Remove from skewers.
4. Serve hot, garnished with ginger.
2. Mix yoghurt and cream in a separate bowl. Add the chicken cubes and keep aside for half an hour.
3. Skewer chicken cubes and roast in a preheated 180 °C (350 °F) oven / tandoor / grill for 5 - 8 minutes. Hang the skewers to allow the excess marinade to drip off. Roast again for 4 - 5 minutes. Remove from skewers.
4. Serve hot, garnished with ginger.
serving amount
serves: 4
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