Grilled Chicken Kebab|Smoked Chicken Kebab|Chicken Kebab On The Pan|Tikka Kebab Dish|Chicken Tikka|Chicken Tikka Kebab|Chicken Tikka Recipe|Chicken Tikka Without Oven|Chicken Kebab |

Components for Grilled Chicken Kebab:

( Tsp-Teaspoon; Tbsp-Tablespoon).

Ingredients:.

– Boneless Chicken – 500 gms (cut into 1 inch cubes).

Marinade:.
– Hung Curd- 3 tablespoon (70 gms net) strained from around 300 ml curd/plain yogurt.
– Kashmiri Chilli paste- 7-8 Kashmiri red chillies (3 tbsp) 60-70 gms paste.
– Ginger Garlic paste- 2 tsp.
– Turmeric powder- pinch (1/8 tsp).
– Red Chilli Powder- 1.5 tsp.
– Garam Masala Powder- 1 tsp.
– Cumin Powder- 1/2 tsp.
– Chaat Masala- 1/2 tsp.
– Kasuri Methi Powder- 1/2 tsp.
– Oil- 4 tbsp.
– Lemon Juice- 1 tsp.
– Salt – 1 tsp.
– Red Food colour – pinch (optional).

Other Ingredients:.

– Oil-1 tablespoon.
– Ghee-1 tsp.

Marination:.

– To prepare the hung curd, pressure the water from the curd or plain yogurt utilizing a strainer or cloth to have a thick curd without any water.
– To make the Kashmiri Chilli paste, add the entire Kashmiri Chillis in a bowl and include warm water to cover the red chillies. Soak it in water for around an hour. You can eliminate the seeds before soaking if you desire.
– Now remove from water and cut them into pieces. Mix this into a paste in a grinder/blender after adding 3-4 tbsp of the water in which the Chillies were soaked. Remove the paste and reserve.

– Include all the components for the marinade in a bowl and blend it well with a whisk or fork. Now include the chicken cubes and mix it well to coat the pieces with the marinade.
Mix well and infuse with smoke.
1. Fire up a little piece of charcoal straight on the gas range till it begins radiant.
2. Place & insert a little steel bowl or piece of foil in the middle of the marinade.
3. As soon as the charcoal is all set, hold it with a tong & location it in the steel bowl.
4. Immediately drop little ghee on the burning charcoal & close the cover right away.
5. Do not open the cover for around 30 minutes.
– Cover and keep marinaded for a total of 2 hrs.You can also keep in the refrigerator.

– In case you're utilizing wooden skewers for the kebab, soak these in a plate/tray with water. Get rid of and pat dry before skewering the marinaded chicken cubes.

Process:.

– Provide a mix to the marinaded chicken pieces to coat the tikkas uniformly.
– Now take the cubes and skewer them in the skewers, as displayed in the video. Skewer 5-6 cubes/tikkas in each to leave a gap on both sides.

– Preheat the grill pan/tawa and then include 1 tbsp oil. Brush it well.
– Place the skewers side by side (3-4 skewers depending on size of the pan).
– Grill on medium high heat for 3 mins and after that flip the skewers on the other side. Repeat on the other side for 3 mins on medium high heat.
– Baste with the oil on the pan at periods to grill faster and to make these tender.
– Now flip the skewers on the side and grill it for 2-3 minutes on medium low heat. Repeat on the other side for another 2-3 minutes.
– It needs to take an overall of 10-12 mins for the chicken to prepare.
– Serve hot with onion rings and a dash of lemon.

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