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Friday, December 14, 2012,12:39 AM by
J.Sujatha

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TANDOORI CHICKEN KEBABS

Serves :
8

Preparation Time :
6 hours

Cooking Time :
20 minutes

Preparation Method :

  • Cut the chicken into 3 cm cubes and thread onto oiled skewers, three or four pieces to the skewer. Arrange side by side in a flat disk.
  • Make a paste with the yoghurt, garlic and tandoori or vindaloo paste. Mix thoroughly and spread evenly over the chicken. Cover with plastic wrap and leave for 4-5 hours, turning several times.
  • Chicken is highly regarded in India and often served at special occasions. The cooking techniques and spices used in seafood dishes have been developed to enhance the subtle flavors of fresh seafood.
  • Line a grill tray with aluminium foil and brush with ghee. Cook the kebabs until the surface is flecked with brown and the chicken tender, about 4 minutes on each side. Brush on melted ghee when kebabs are half cooked to keep the meat moist.
  • Arrange on plates with a little mould of white rice, several small wedges of lime.
  • Sprinkle on garam masala.

INGREDIENTS

  • 800 gram skinless chicken breast
  • 200 grams plain yogurt
  • 1 teaspoon mashed garlic
  • 2 tablespoon tandoori or vindaloo paste
  • 3 tablespoons melted ghee
  • 3 small limes
  • 2 teaspoons garam masala

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