Ginger chicken kebabs (Sookhi Adraki Kebab)

Ginger chicken kebabs (Sookhi Adraki Kebab)

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Servings: 4
Calories: 405


  • 2.2 lb Chicken breasts cut into boneless cubes
  • 1 tbsp Green chilli paste
  • 2 tsp White pepper safed mirch powder
  • Salt to taste
  • 2 oz Ginger adrak paste
  • 4 tsp Malt vinegar sirka
  • 7 oz Yoghurt dahi, drained
  • 2 3/4 floz Cream
  • Butter for basting
  • 2 tsp Ginger julienned


  • 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.
  • Mix yoghurt and cream in a separate bowl. Add the chicken cubes and keep aside for half an hour.
  • 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.
  • Serve hot, garnished with ginger.
Calories: 405 kcal
Carbohydrates: 7 g
Protein: 56 g
Fat: 16g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 194 mg
Sodium: 323 mg
Potassium: 1094 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 431 IU
Vitamin C: 5 mg
Calcium: 92 mg
Iron: 1 mg
Cuisine Indian
Ingredients Chicken
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