Chicken (Bone
Less) 7
small pieces (3.5x3.5x1
Cm)
Oil
15 ml
Curd (Sour, Hung) 2
Table Spoon
Ginger paste
1 tea spoon
Garlic Paste
½ tea spoon
Ginger finely chopped
2 Tea Spoon
Salt
To taste
Pepper
¼ tea spoon
Red chili powder
¼ Tea
spoon |
Marinade: - Mix Masala
altogether except chopped
Ginger.
Kabab
Cut
boneless chicken into 1cm Thick and 3.5 Cm square and marinate for 3
to 4 hours. Skew all the marinated pieces on Skewer rod. Sprinkle
chopped ginger on marinated chicken pieces. Bake it in otg (Oven) at
200 C till well done. Serve it hot with hung curd
chutney.
Hung curd
chutney:- 3 Table spoon of curd hanged
for 3 to 4 hours to get thick curd. Add in ground roasted Channa Dal
(2 teaspoon), salt, finely chopped green chilies. Mix properly and
add little water to get desired
consistency.