I once had this kebabs in a Restaurant while in India. It was so delicious. I loved it a lot. When I was back from India, I always missed this tikkas. So I thought of making it myself. After a lot of attempts, I finally managed to make it just like those in that restaurant. If you haven't tried it yet, you should definitely try it once. Its simple.
Below is the recipe for the same.
Ingredients:
- Chicken Breast 200 gms
- Green Chili 1 small
- Ginger 1/3 inch piece
- Garlic Cloves 2 medium
- Fresh Black peppercorns crushed 1/2 tsp
- Thick Curd / Yoghurt 1/2 cup
- Salt to taste
- Chaat Masala
- Lemon juice 1/2 tsp
- Butter melted
Method:
- Grind green chili, ginger & garlic without adding water. It will be ground coarsely.
- Cut chicken breasts into 2 inch big pieces.
- Rub salt & lemon juice to the chicken pieces. Keep for 10 minutes
- Add ginger - garlic - green chili coarsely ground paste & crushed black pepper powder to the chicken pieces. Keep this for 10 minutes.
- Later apply yoghurt to the chicken pieces. Now keep this for at least 1 hour.
- Preheat oven to 200 degree Celsius.
- Insert this chicken pieces into skewers.
- Place the skewers on the grill plate in the preheated oven.
- Flip them after 7 minutes. Brush melted butter to the chicken pieces.
- Again after 7 minutes flip them & brush melted butter to the chicken pieces.
- Again flip after 7 minutes & brush them with melted butter. (Total the chicken breasts are in oven for 21 minutes. Flip after every 7 minutes. If you feel chicken is not cooked properly keep them in the oven for max 25 minutes not more than that).
- Once done remove them in aluminum foil. Sprinkle some chaat masala & a pinch of coarsely ground black pepper powder. Cover the pieces in the aluminum foil.
- Let it rest for 5 minutes.
- Serve immediately with curd dip or coriander - mint chutney.
Tips:
- Marinate the chicken for at least 1 hour.
- Place the chicken skewers in the oven for max 25 minutes so that the pieces remain soft & tender. Not more than that or else the chicken will become dry & hard. Boneless chicken doesn't take long time to cook.
- Check out the curd dip recipe which goes well with the kebabs.
Related Recipes:
Raj Kachori !! As the name suggests, it is a grand one. It is a big crispy Puri, flled with variety of stuffings & chutneys. Just like its mouthwatering looks, it tastes also delicious.
Recipe for the same is given below.... Try it soon.
Preparation Time: 45 - 50 minutes
Cooking Time: 75 minutes
Ingredients:
Kachori
- 1 cup fine semolina
- 1/2 cup all purpose flour
- Salt to taste
- 1 & 1/2 tsp red chili powder
- Oil
- Water
Stuffing
- 2 boiled potatoes - peeled & diced into small pieces & add a pinch of salt to it
- 1/2 cup sprouted moong
- 1/2 cup boiled chickpeas
- 7 - 8 Dal Vadas
- Papdis
- Curd
- Red Chili Powder
- Chaat Masala
- Black Salt
- Cumin seeds powder
- Salt to taste
- Sugar
- Tamarind Chutney
- Coriander - Mint Chutney
- Nylon Sev
- Finely chopped coriander leaves
Method:
Kachori
- Mix semolina, all purpose flour, salt & red chili powder. Knead to form a soft dough by adding little by little water at a time.
- Let it rest for 10 minutes.
- Divide into medium size balls.
- Roll each dough ball into a flat round (approx. 5 inch) disc just like a normal puri.
- Deep fry each puri on medium heat. The puri will puff up. Fry from both sides until golden & crispy. Remove on paper napkins.
- Keep the puris aside which does not puff up. Break them into small pieces & use them as papdis.
Stuffing
- Heat a pan. Add cooked chickpeas to it. Cook till all moisture is evaporated. Add salt to taste, 1 tsp red chili powder, 1/3 tsp cumin seed powder & 1 tsp lemon juice to it.
- MIx 1 tbsp. curd with 1/3 cup water. Soak dal vadas in this curd mixture till all water is soaked. Mash the soaked dahi vadas. Set aside.
- Take 1 cup curd. Add 2 tsp sugar, chaat masala to taste. Stir well. Set aside.
- Add 1 tsp of water to sprouted moong & microwave it for 30 seconds. Then just sauté it on a pan to get rid of all the moisture. Add some chaat masala to it. Set aside.
- Take a puri into a serving plate. Make a big hole into the puri.
- Add some chopped potatoes, some masala chickpeas, some sprouted moong, some mashed pieces of dahi vada & some broken pieces of papdi. Pour lot of curd mixture over it, tamarind chutney & coriander - mint chutney. Sprinkle some red chili powder, cumin seed powder, chaat masala & black salt over it. Also sprinkle some sev & finely chopped coriander leaves over it.
- Enjoy this yummy Raj kachori with your family & friends !!
Tips:
- As mentioned, the kachoris which doesn't puff up, use them as papdis by breaking them in small pieces.
- Do use a fine variety of semolina. If you don't use a fine variety of semolina, kachoris wont puff up properly.
- Do give 1 hour resting time for the kachori dough.
Related Recipes:
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