Try These Mouth-Watering Chicken Kebab Recipes!🤤

Chicken Bihari Kebab


Servings - 2 - 3


INGREDIENTS
Oil - 25 milliliters
Onions - 115 grams
Chicken strips - 520 grams
Yogurt - 115 grams
Gram flour - 15 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Turmeric - 1/2 teaspoon
Green chili paste - 1 teaspoon
Ginger garlic paste - 1 tablespoon
Nutmeg powder - 1/4 teaspoon
Cumin powder - 1 teaspoon
Garam masala - 1 teaspoon
Roasted poppy seeds powder - 1 teaspoon
Oil - 25 milliliters
Oil - for brushing


PREPARATION
1. Heat 25 milliliters oil in a pan, add 115 grams onions and fry till translucent or until it turns dark brow in color.
2. Transfer this into a blender and blend it into a paste.
3. In a mixing bowl, add 520 grams chicken strips, 115 grams yogurt, blended paste, 15 grams gram flour, 1 teaspoon salt, 1 teaspoon red chili, 1/2 teaspoon turmeric, 1 teaspoon green chili paste, 1 tablespoon ginger garlic paste, 1/4 teaspoon nutmeg powder, 1 teaspoon cumin powder, 1 teaspoon garam masala, 1 teaspoon roasted poppy seeds powder, 25 milliliters oil and mix it well.
4. Marinate for 2 - 3 hours.
5. Soak skewers in water for 30 minutes.
6. Skewer the chicken strips in it.
7. Place the kebab’s on a griller. Brush it with butter.
8. Grill until it turns golden brown in color from all sides.
9. Remove it from griller.
10. Serve hot.

Chicken Reshmi Kebab

Servings - 2 - 3

INGREDIENTS
Cashews - 30 grams
Warm water - 60 milliliters
Almonds - 12 grams
Warm water - 60 milliliters
Chicken breast - 500 grams
Fresh cream - 60 grams
Hung yogurt - 90 grams
Lemon juice - 30 milliliters
Ginger garlic paste - 1 tablespoon
Black pepper powder - 1 teaspoon
Salt - 1 teaspoon
Coriander - 2 tablespoons
Butter - for brushing
Mint - 20 grams
Coriander - 20 grams
Green chili - 2
Ginger - 1 tablespoon
Cumin powder - 1 teaspoon
Lemon juice - 30 milliliters
Black salt - 1/2 teaspoon
Water - 50 milliliters

PREPARATION
1. In a bowl, add 30 grams cashews, 60 milliliters warm water and soak for 30 minutes.
2. In a another bowl, add 12 almonds, 60 milliliters warm water and soak for 30 minutes.
3. Remove the skin of almonds and transfer it to blender, add the soaked cashews in it.
4. Blend it into a smooth paste.
5. Take 500 grams chicken breast and cut it into small pieces.
6. Add 60 grams fresh cream, 90 grams hung yogurt, blended cashew almond paste, 30 milliliters lemon juice, 1 tablespoon ginger garlic paste, 1 teaspoon black pepper powder, 1 teaspoon salt, 2 tablespoons coriander and mix it well.
7. Marinate the the chicken for overnight.
8. Soak skewers in water for 30 minutes.
9. Skewer the chicken.
10. Place it on a baking tray.
11. Preheat the oven to 465°F/240°C. Grill for 15 minutes.
12. Remove it from oven and flip the kebab’s.
13. Grill for another 15 minutes.
14. Remove it from oven and brush it with butter.
15. In a blender, add 20 grams mint, 20 grams coriander, 2 green chili, 1 tablespoon ginger, 1 teaspoon cumin powder, 30 milliliters lemon juice, 1/2 teaspoon black salt, 50 milliliters water and blend until smooth.
16. Serve hot with prepared chutney.