Chicken marinated in yogurt and flavourful spices and smoked with charcoal, then seared till perfectly golden brown.

CHICKEN KATHI KEBAB

Ingredients

400 grams boneless chicken leg, cut into strips
1½ tbsps ginger-garlic paste
A pinch of nutmeg powder
1 tsp green cardamom powder
½ tsp mace powder
1½ tsps Tata Sampann Garam Masala
¾ cup yogurt
¾ cup fried onions
Salt to taste
A few mint leaves
½ lemon
2 tbsps mustard oil
4-5 pieces of hot charcoal
4-5 cloves
2 tsps ghee
1 tbsp oil
Salad to serve
Onion rings to serve
Green chutney to serve

Method

1. Take chicken in a large bowl; add ginger-garlic paste, nutmeg powder, green cardamom powder, mace powder, Tata Sampann Garam Masala and yogurt.
2. In a blender jar, add fried onions and blend to a coarse mixture. Transfer it into the same bowl. Mix well.
3. Add salt, mix till well combined. Squeeze the lemon juice and add mustard oil Mix well.
4. Make a well in the centre of the chicken mixture. Take hot charcoal pieces in a small stainless steel bowl and place it in the centre. Add cloves, drizzle ghee and cover to let the flavour infuse for 1-2 minutes.
5. Discard the charcoal bowl and marinate in the refrigerator for 20-25 minutes.
6. Thread the chicken pieces on to skewers. Set aside.
7. Heat a non-stick grill pan and drizzle oil. Place the chicken skewers on it and cook on high heat for 1-2 minutes on each side.
8. Reduce the heat and cook till the chicken is 8-10 minutes or till cooked completely from all sides.
9. Serve hot with salad, onion rings and green chutney.


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