Sunday, 24 June 2012

Chicken Tangri Kabab

Don't these kababs look lovely... They taste as good as they look or even better.. :) The secret of making tasty kababs lies in the marination part. The more you marinate it the more tasty and soft your kabab is. So let me not waste too much time here and come directly to the recipe:

- Chicken Leg pieces (4-5)
- Curd (1 cup)
- Ginger ( 1 tbsp)
- Garlic (1 tbsp)
- Tandoori Masala (2 tbsp)
- Lemon juice (2 tbsp)
- Salt (1 tbsp)

- Marinate the chicken with lemon and salt for about 30 mins.
- Drain out the excess lemon juice from the marination bowl.
- Now marinate the chicken with all the other ingredients.
- Keep it in the refrigerator and let it marinate for a day or you can even keep it for two days.
- Preheat oven at 200 degrees Celsius.
- Grill the chicken for 10 mins at 200 degrees in the oven.
- Grill the other side for another 10 mins.
- Try to insert a fork into one of the pieces to check if it is fully cooked.
- Serve with salad and sauce.

This is my entry for :

Bon Vivant Series: Apetizers/Starters

Divya's Culinary Journey: Showcase Fun in the Sun

Srav's Culinary Concepts: Splash into Summer