अंगारा चिकन कबाब | Angara Chicken Kebab | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Chicken is marinated in a fiery masala and skewered, then barbequed to perfection.

ANGARA CHICKEN KEBAB

Ingredients

400 grams boneless chicken breast, cut into 1 inch pieces
¾ cup yogurt
2 tbsps almond flour
2 tbsps red chilli paste
1 tbsp lemon juice
1 tbsp ginger-garlic paste
¼ tsp Tata Sampann Turmeric Powder
½ tsp cumin powder
1 tsp coriander powder
Salt to taste
½ tsp garam masala powder
2 tsps dried fenugreek leaves
1 tbsp chopped fresh coriander
1 tbsp mustard oil
A piece of hot coal
1 tsp ghee
Oil for cooking
Chaat masala to sprinkle
Green chutney for serving

Method

1. Mix yogurt, almond flour, red chilli paste, lemon juice, ginger-garlic paste, Tata Sampann Turmeric Powder, cumin powder, coriander powder, salt, garam masala powder, dried fenugreek leaves and coriander in a bowl.
2. Add mustard oil and mix well. Add chicken pieces and mix well. Set aside to marinate for 30 minutes.
3. Place a katori in the centre of the bowl and place a piece of hot coal. Pour some ghee over and cover immediately. Set aside for 2-3 minutes.
4. Remove the katori and mix well. Thread the chicken pieces on wooden skewers and set aside.
5. Heat a grill pan and drizzle some oil. Place the skewers and grill for 2-3 minutes on each side.
6. Sprinkle chaat masala and serve hot with green chutney.

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