Kabab or cooking meat on slow fire with spices on it is an age old cuisine of many countries of the world, India is no exception. Small chunks of meat cooked on fire has been enjoyed over generations. In ancient times after returning from warfare men would hunt deer’s or rabbits and eat meat by cooking on slow fire. Today being Sunday over lunch I made Chicken Tikka Kabab. Having marinated with yoghurt, various spices overnight, the chicken pieces were tender, succulent, grilled to perfection with red and green capsicums much to my joy. #MadhubishsKitchen

Course – Appetiser

Cuisine – Indian

Author – Madhubish’s Kitchen

Serves – 2 people

Preparation time -24h, Cooking time-30 mins

Ingredients

250 gms boneless chicken breast

1/2 cup yoghurt

1 Tbsp Chicken Tandoori Masala

1 tsp red chilli powder

1/2 tsp black pepper powder

1 lime juice

1 tsp mustard oil

Salt as per taste

To grill canola oil

To garnish sliced onions and lime wedges

Method

In a bowl add beaten yogurt, Chicken Tandoori Masala, red chilli powder, black pepper powder, mustard oil, lime juice and salad. Mix well. Smear the boneless chicken pieces which are cut into 1” chunks and marinate overnight in the refrigerator. Next day cut the capsicums both red and green into 1” pieces. Add the chicken and capsicums in skewers. Heat a grill pan, add canola oil and grill on each side for 10-12 mins until grilled well. Plate and enjoy with mint chutney and sliced onions and lime wedges on the sides