When we were in Buffalo visiting friends a couple of months ago, one of our friends made this delicious chicken kabob. It took about 20 minutes to cook and tasted delicious as an appetizer with wine and even went well with dinner. I had been thinking about the recipe for a while and decided to make it for our little celebration for the Christmas Eve.
I used the chicken from the Farmer's Market to try out the kabob, so it had a mix of boneless and boned pieces. After marinating it for a couple of hours, we put it in the oven. I tried my broiler for the first time, and it worked out like a charm, just like the malai kabobs.
This is Swati's chicken kabobs
Ingredients:
1 lb chicken pieces cut in small pieces. (I used a mix of thighs, breasts, and legs)
3 tbsp fresh lime juice
1/4 cup yogurt
2 tbspoon fresh ginger-garlic paste
1 tbspoon garam masala
2/3 tspoon red chilli powder
1/2 tspoon turmeric powder
1/2 tspoon coriander powder
Salt to taste
1 tbspoon olive oil
Method:
Make the marinade by combining salt, yogurt, ginger-garlic paste, lime juice, garam masala, turmeric powder, coriander powder and red chilli powder in a medium bowl. Mix well. Add chicken pieces to the marinate and coat well. Let it marinate overnight in the refrigerator. If not atleast marinate it for a couple of hours.
Heat the oven to broil and then put the chicken in for 20 minutes. At the 10 minute interval, take the tray out and turn the chicken pieces. Check on the chicken often to ensure it's not overcooked or undercooked.
Serve with lime, onions and cilantro.
BEST WISHES FOR A WONDERFUL CHRISTMAS TO
FELLOW BLOGGERS, FRIENDS & FAMILY.
FELLOW BLOGGERS, FRIENDS & FAMILY.
Posts
It looks yummy. Mandira, will you please send me the link and resized pic of your entry for Grindless Gravies, am doing the round-up. You can find my e-mail ID in the post announcing it. Happy Holidays!
ReplyDeleteHappy Holidays, Mandira! Here's wishing both of you a fabulous new year!
ReplyDeletechiken kabad yummmmmm mouth watering
ReplyDeleteOh this looks so yummy !! Happy holidays !
ReplyDeleteThis looks totally scrumptious Mandira. Hope you are having a few great relaxing days and wish you a great start to the new year!
ReplyDeleteThank you all for the holiday wishes. Wishing you all a wonderful and exciting 2008 :)
ReplyDeleteanother malai kabab.. but they are always welcome ,right?looks bootiful!!no malai other than yogurt in this..looks like.
ReplyDeletehi mandira!!
ReplyDeleteall recipes that i've tried from ahaar have been a hit!! but i guess i did something wrong with the malai kabab..the marinade all dripped from the chickn..can u plz tell me if u used chicken with or without skin , the temperature while broiling n also the consistency of the marinade...i want to make it again ( with the usual success of ahaar recipes!!)
Shaheen,no malai, the yogurt does the trick. It makes the chicken moist and delicious.
ReplyDeleteHi Anon, thanks for trying the recipe. I used skinless thigh and breast pieces of chicken for the kebabs. And for cooking, I put the pieces on a tray with aluminum foil and poured the excess marinade on top of the chicken. It was delicious. In fact, it as so good that we finished it all in one go. Let me know if this helps.
This is chicken kabab but not malai kabab. Where is he malai (cream) ???
ReplyDelete