Khana Khazana Recipes

Ingredients/ Preparation

  • 4 (150 grams each) boneless chicken breasts
  • 1 tablespoon coriander seeds
  • 2 green cardamoms
  • ½ inch cinnamon
  • 2 cloves
  • 1 large onion
  • 1/8 cup almonds, blanched and ground
  • ¼ cup yogurt
  • ¼ tablespoon black peppercorns, crushed
  • ½ tablespoon ginger paste
  • ¼ tablespoon garlic paste
  • Salt to taste
  • Black salt to taste
  • Ghee for shallow frying
  • 2 lemons cut into wedges.

Recipe/ Procedure

  • Soak wooden skewers (satay sticks) in water for at least fifteen minutes.
  • Preheat the oven to 180C
  • Heat a pan and dry roast coriander seeds, cardamoms, cinnamon and cloves, separately. Grind the spices to a powder.
  • Slit the chicken breasts into two and then into strips. Thread them onto the wooden skewers.
  • Roast the onion in the oven for thirty to forty minutes.
  • Combine the roasted onion, ground almonds, yogurt, crushed peppercorns, ginger paste, garlic paste, salt and black salt. Add the roasted spice powder and mix well.
  • Add the mixture to the skewered chicken and set aside to marinate for half an hour.
  • Heat some ghee on a pan till very hot. Place the chicken on it and cook on high heat for two minutes Lower heat and cook, turning the skewers a couple of times, till the kababs are golden brown on both sides  Drizzle a little more ghee over the kababs if necessary.
  • Alternatively, cook the chicken in a preheated oven or tandoor. Serve hot with lemon wedges.

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