GRILLED CHICKEN KEBAB | SMOKED CHICKEN KEBABS | CHICKEN KEBAB ON THE PAN

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


Ingredients for Grilled Chicken Kebab:

(Tsp-Teaspoon; Tbsp-Tablespoon)

Ingredients:

Boneless Chicken - 500 gms (cut into 1 inch cubes)

Marinade:
Hung Curd- 3 tbsp (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 tbsp
Ghee-1 tsp

Marination:

To prepare the hung curd, strain the water from the curd or plain yogurt using a strainer or cloth to have a thick curd without any water.
To make the Kashmiri Chilli paste, add the whole Kashmiri Chillis in a bowl and add hot water to cover the red chillies. Soak it in water for around an hour. You can remove the seeds before soaking if you want.
Now remove from water and cut them into pieces. Blend 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 set aside.

Add all the ingredients for the marinade in a bowl and mix it well with a whisk or fork. Now add the chicken cubes and mix it well to coat the pieces with the marinade.
Mix well and infuse with smoke.
1. Fire up a small piece of charcoal directly on the gas stove till it starts glowing.
2. Place & insert a small steel bowl or piece of foil in the middle of the marinade.
3. Once the charcoal is ready, hold it with a tong & place it in the steel bowl.
4. Immediately drop little ghee on the burning charcoal & close the lid immediately.
5. Do not open the lid for around 30 mins.
Cover and keep marinated for a total of 2 hrs.You can also keep in the fridge.

In case you’re using wooden skewers for the kebab, soak these in a plate/tray with water. Remove and pat dry before skewering the marinated chicken cubes.

Process:

Give a mix to the marinated chicken pieces to coat the tikkas evenly.
Now take the cubes and skewer them in the skewers, as shown in the video. Skewer 5-6 cubes/tikkas in each to leave a gap on both sides.

Preheat the grill pan/tawa and then add 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 then 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 intervals to grill faster and to make these tender.
Now flip the skewers on the side and grill it for 2-3 mins on medium low heat. Repeat on the other side for another 2-3 mins.
It should take a total of 10-12 mins for the chicken to cook.
Serve hot with onion rings and a dash of lemon.






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