Chicken Kebab Platter

It had been months and I realized I had not used my oven for anything other than to prepare bakery items. I had some boneless pieces in my freezer and it was a weekend. So a chicken starter item was on my mind.

I began my research on google. First my intention was to prepare only one type of kebab. But then I felt instead of preparing same type of 15 tikka why not prepare 3 different types of tikka each with 5 pieces. This way the taste will be retained on the taste buds and you wont even feel bored. I decided to prepare two spicy and one slight mild or slightly on sweeter side. My platter contained chicken tikka, chicken hariyali and chicken malai. Recipes are inspired from videos by Barnali and Madhura.

IMG_20160717_135624.jpg

Recipes :

I am giving reference measurements for 5-10 pieces. I usually marinate the chicken pieces a day prior so that they stand for an overnight. Here you can even add into the marination mixture, vegetables like onion, bell peppers, etc and even paneer (cottage cheese) cut into squares or cubes.

Chicken Tikka kebab 

Ingredients :

  • Boneless chicken pieces, medium-sized
  • 2 spoons yoghurt
  • 1/2 tsp Kashmiri red chilli powder
  • 1/2 tsp ginger garlic paste
  • 1/4 tsp garam masala
  • 1/4 tsp kasuri methi
  • 1/2 tsp coriander powder
  • 1 tsp lime juice
  • salt as per taste
  • 1 tsp oil
  • 1-2 bamboo skewers( this needs to be softened a little by placing in water )

Method :

  1. Mix all the ingredients except chicken pieces.
  2. Check the taste and add seasoning if required.
  3. Add the chicken pieces to the mixture  and coat them well.
  4. Allow them to stand for atleast 30 mins.
  5. Pre-heat the oven to 450 F.
  6. In the meanwhile, take a bamboo skewer and start inserting the marinated chicken pieces. Leave enough space in between each piece. You can even add marinated vegetable pieces.
  7. Take a baking tray and cover it with aluminium foil. The tray needs to be deep enough so that the pieces remain well above the surface of the tray. Place the bamboo skewer  such that each end of the skewer is on the opposite edge of the tray while the chicken pieces hang in between. Apply little oil on the pieces.IMG_20160717_121621
  8. Bake them for around 20 mins. Then remove from the oven and flip over on the side. Bake for another 20 mins on the other side.
  9. The tikka is ready to be served hot with pudina chutney.IMG_20160717_131327

 

Chicken Hariyali Kebab

Ingredients :

  • Boneless chicken pieces, medium-sized
  • 1/4-1/2 cup coriander leaves
  • 1/4 cup mint leaves
  • 1-2 tsp green chillies, finely chopped (amount depends on how spicy the chillies are)
  • 2 spoons of yoghurt
  • 1 tsp ginger garlic powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp garam masala powder
  • 1/4 tsp kasuri methi
  • 1/4 tsp cumin powder
  • 1/2 tsp coriander powder
  • pinch of black pepper powder
  • salt as per taste

Method :

  1. Grind green chillies, coriander leaves and mint leaves into a fine paste with as little water as possible.
  2. Now mix this with rest of the ingredients except the chicken pieces. Check the taste and add seasoning if required.
  3. Add the chicken pieces and coat them well. Marinate for at least 30 mins.
  4. Take a bamboo skewer and insert the marinated chicken pieces. Leave enough space in between the pieces.
  5. Arrange them on a baking tray similar to the way I mentioned for chicken tikka kebab. (As shown in the picture, the one in the center). Apply oil on the pieces.IMG_20160717_131103
  6. Bake them for 20 mins in an oven preheated at 450 F. Then remove from oven and flip on the other side. Now bake for another 20 mins on the other side.
  7. Chicken hariyali kebab are ready to be served.

 

Chicken Malai kebab :

Ingredients :

  • boneless chicken pieces, medium-sized
  • 1/2 tsp ginger garlic paste
  • 1 tsp vinegar or lemon juice
  • salt as per taste
  • 1/4 cup grated mozzarella cheese
  • 1/4 cup cream cheese or yoghurt or hung curd
  • 1 egg yolk
  • 1 tsp green chillies, finely chopped
  • 1/2 tsp kasuri methi
  • 1-2 tsp coriander leaves, chopped

Method:

  1. First apply ginger garlic paste, vinegar and salt to the chicken pieces and set aside.
  2. Now in a plate take grated mozzarella cheese and crush it to form a paste.
  3. To this add cream cheese and egg yolk and mix well.
  4. Now add green chillies, kasuri methi and coriander leaves, mix and form a thick paste.
  5. Add the chicken pieces and coat them well with this paste. Allow to stand for atleast 30 mins.
  6. Take a bamboo skewer and insert the marinated chicken pieces. Leave enough space in between the pieces.
  7. Arrange them on a baking tray similar to the way I mentioned for chicken tikka kebab. (As shown in the picture, the one at the left). Apply oil on the pieces.IMG_20160717_131103
  8. Bake them for 20 mins in an oven preheated at 450 F. Then remove from oven and flip on the other side. Now bake for another 20 mins on the other side.
  9. Chicken malai kebab are ready to be served.

 

IMG_20160717_135615-COLLAGE

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