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Thursday, 11 August 2011

Chicken Tawa Kabab

Boneless Chicken Chunks 300gms
Fresh Curd 4tbsp
Garlic Paste 4tsp
Onion Paste 2 tsp
Ginger Paste 2 tsp
Red Mirchi Powder 1tsp
Sugar (a little)
Sattu( dry fried Chana Powder) 2tbsp
Refined Oil 1tsp


Pat dry the chicken chunks and mix all the ingredients except the Sattu and oil. Marinate for at least 6 hours and refrigerate ( not in the deep fridge)

Mix the sattu and sprinkle oil on top of the marinated chicken.
Take a nonstick pan and put the chicken inside it. Cook under low flame. Cover the lid of the pan. Saute' until the marinade dries up and the chicken becomes tender. Cook under high flame ocassionally. Take out the hot chicken pieces and skewer them on a piece of stick and hold it over an open flame for a few seconds to get the classic kabab style  burnt effect on the chicken pieces.

Serve hot with onion and tomato rings and of course with Green Chillies and Lemon slices.

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Mahasweta said...

good recipe :)

indira mukerjee (ইন্দিরা মুখার্জি) said...

hyan go Mahasweta... very simple...shudhu boneless chicken ta koriye anatai kaj... or you can do it yourself...

Ushnish Ghosh said...

Dear Indira
Khub Bahlo laglo...and no riot of garam masala. Ami roasted besan use Kori...ebar sattu use kor-e dekhi..Charcoal BBQ field-e nam-be Nov mas-e , tato din tomar method ta use kori ...
Bhalo theko

indira mukerjee (ইন্দিরা মুখার্জি) said...

ja bolechhen Ushnish Da.. ar para jai na Garam Masala ke niye....
ar instead of using tawa you can use OTG also.... janaben how was the Kabab made by you...

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