Afghani Chicken Kabob
A quick desire to grill some kabobs resulted in this. It was late in the evening and didn’t have any plans to click this. When it turned out perfect, just clicked few shots in mobile. This is one among those..
Ingredients
Chicken (Boneless) – 250gm
Vinegar – 1 tsp
Ginger garlic paste – 2 tsp
Hung curd – 2 tbsp
Butter or Oil (for basting)
Salt to taste
To grind
Cream – 2 tbsp
Cashew – 50gm
Milk – 40ml
Green chilli – 3
Cinnamon – 1 inch stick
Cloves – 1
Cardamom -1
Ajwain (Omam) – a pinch
Fennel seeds – a pinch
Grated nutmeg – a pinch
Method:
Wash and clean the chicken pieces and cut them into chunk-sized tikka pieces. Marinate with vinegar, ginger garlic paste and salt and let it rest for 1 to 2 hours.
Grind all the ingedients mentioned in the ‘To grind’ section. Apply this mixture on all the chicken pieces and set aside for 3 to 4 hours or even overnight.
Before grilling, baste the pieces with butter and arrange them in skewers along with veggies, pineapple or onions according to your choice.
Cook the chicken on a traditional/gas grill or on a convection oven preheated to 400F.
Serve hot with curd-mint dipping.
