Ingredients
- 1. Boneless chicken – 500gms, cut into 1 1/2″ pieces
- 2. Fresh cream – 1/4 cup (refer notes)
- 3. Garlic paste – 1 tsp
- Ginger paste – 2 tsp
- 4. Garam masala – 1/2 tsp
- Amchoor (dry mango powder) – 1/4 tsp
- Jeera powder – 1/2 tsp
- 5. Salt – 1 1/2 tsp
- 6. Green cardamom powder – 1/4 tsp (seeds of 2-3 cardamom crushed)
- 7. Green chillies – 2, ground (optional)
- White pepper powder – 1 1/2 tsp (refer notes)
Directions
-
Mix together cream, ginger & garlic paste and all the other ingredients to form the marinade. Marinate chicken for 5-6 hours in the refrigerator, covered with a cling film. Heat oven to 180 C. Brush the wire rack or grill of the oven with oil. Place chicken pieces on it and grill them for for 15-18 minutes overturning them every few minutes till they are nice and tender (refer notes).Serve hot with coriander mint chutney.
-
Coriander Mint Chutney
-
Yogurt – 2-3 tbsp
-
Green chilly – 1
-
Coriander &M int leaves – a small handful
-
Salt
-
Blend together all the ingredients in a blender/processor.
-
Notes: I used whipping cream for marinating. I used Almarai brand (common brand in Gulf countries) whipping cream. I used black pepper powder. I grilled the kababs at 180 C for 25- 30 minutes, the time may vary depending on the oven. The kababs should be tender and juicy. Check on the kababs every few minutes, to make sure that it doesn’t get over cooked. I turned the kababs every 5-6 minutes. I put the marinated chicken pieces on wooden skewer. I placed an aluminium foil on top of the wire rack and placed the wooden skewers along with chicken pieces on it. Place the wire rack on the topmost shelf of the oven. Dont crowd the skewers with chicken pieces, otherwise it may be difficult to turn it over. I put 4 chciken pieces on one skewer.