1 lb (0.45kg) boneless chicken breasts
1/2 cup chopped coriander leaves
3 tbl spn chopped mint
3 green chillies
1 tea spn ginger pieces
1 tea spn garlic pieces
4 cloves
1″ cinnamon
1/4 tea spn pepper
2 tbl spn very thick yogurt
1 tea spn lemon juice
Salt
Chaat masala
Method:
Make a paste of coriander-mint leaves, ginger, garlic, cloves, cinnamon, pepper, lemon, chillies to a paste. Do not add water.
Cut chicken into 2″x2″ pieces. Add the paste, salt, yogurt to the pieces and mix well. Keep it refrigerated for atleast 4hrs (I left it overnight).
Preheat the oven at 300F for about 10mins.
Line a baking sheet with foil. Arrange the chicken pieces on skewers. Keep the pieces on the sheet.Cover the sheet with another foil(this is very important, otherwise the pieces get dry). Bake in oven at 300F for about 20mins or till chicken is cooked.Take them out. Remove the covering foil. Bake it again for 2mins. Flip the pieces and then bake again for another 2mins (this helps to get the dry thick coating on top).
While serving, sprinkle chaat masala on top. Serve hot
Tip:
If you don’t have oven, shallow fry the pieces on tava.
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Posted in: haryali chicken kebab-tikka,haryali kebab,haryali kebab-tikka,haryali tikka,Recipes
