Chicken kebabs are easy to prepare and with very less ingredients. The more one marinates kebabs the more they tastes better as the masala gets coated nicely with the chicken pieces when it is cooked. This is usually cooked in a tandoor but can be cooked in an oven or on top of a gas stove. It goes well with spicy green chutney.
Hariyali chicken kebab is a Punjabi dish and a very delicious appetizer, served with green chutney. Boneless chicken pieces are marinated in yogurt, mint- coriander and spices, then they are skewered and cooked.
Chicken is considered to be healthy and a lean meat because it has less saturated fat and calories than any other red meat. It is loaded with lot of protein, minerals and vitamins. The protein in chicken leads to muscle growth and development.
Chicken has phosphorus along with calcium which are good for bones. It increases immunity, keeps heart healthy and good for growing children. It is an excellent source of zinc, iron and Vitamins B6, B12 and D.
Usually I marinate the chicken pieces overnight so that the ingredients are well mixed with the chicken pieces and the chicken kebabs are soft with lot of flavour and taste once it is cooked. In the marination onion and capsicum which are cut in square shape are also put. The chicken pieces along with onions and capsicum are threaded in wooden skewers and cooked in tandoor, here I am using on gas stove in an iron tawa.
SERVES : 3-4 PEOPLE
INGREDIENTS
- Coriander ,mint leaves chopped each 1 cup
- Green chillies 2
- Garlic 4-5
- Ginger 2″
- Lemon juice 1 tbsp
- Chicken breast 1 chopped bite size pieces
- Onion cut in square shape 1
- Capsicum cut in square shape 1
- Garam masala 2 tsp
- Turmeric powder 1/4 tsp
- Hung curd 1 /2 cup
- Salt to taste
- Olive oil 1 tbsp
- Refined oil 1 tbsp
- Ghee 1 tbsp
METHOD
Wash the boneless chicken nicely, drain the water completely. Chop chicken breast into bite size pieces or 2 inch pieces.
Blend the mint, coriander leaves,ginger, garlic to a fine paste.
Add all ingredients excepting ghee and refined oil in a bowl and mix nicely. ( including onion and capsicum cut in square shapes of 2 inches , should be equal size of chicken pieces).
Marinate the chicken pieces for 4 to 5 hours or overnight.
Soak the wooden skewers in water for 15 minutes. This is done so that it doesn’t burn while cooking. Take it out wipe it clean. Thread in chicken, capsicum and onion alternating each other in the skewers.
Heat an iron tawa add refined oil, spread equally. Once it heats up keep the skewers turn it all around and cook. Add ghee on top in between. Cook on low to medium heat for 7 to 10 minutes.
Heat a coal ,add ghee and keep in centre of kabab and close with a lid to give a tandoor effect.
Serve the kebabs hot with lemon wedges and any sauce or chutney of your preference and enjoy!!
Note: skewers are soaked in water so that it doesn’t catch fire.
For making hung curd add it in a strainer or muslin cloth and hang it, till all the water drains out.
Marinating overnight helps the masala to soak in the chicken and kebabs tastes better.
