GRILLED CHICKEN ON BAMBOO SKEWERS

INGREDIENTS

500gms Boneless chicken cubes

1 tablespoon besan flour

1 cup thick curds

Veggies :  Colored bell peppers /green capsicum / 1 large onion cubes

Tikka Marinade : 

1 tbsp Kashmiri Red Chilly Powder

1 tbsp ginger /garlic paste

¼ tsp pepper powder

¼ tsp turmeric powder

¼ tsp Jeera powder (Cumin)

¼ tsp Dhania powder  (Coriander)

¼ tsp garam masala powder

Pinch of saffron (optional) soaked in curds (1/4 tsp)

1 tsp kasoori methi (dried methi leaves)

1 tbsp lemon juice

Salt to taste

1 tbsp oil

First marinade – Marinade the chicken with salt & lemon juice for 10 minutes.

For second marinade - take a bowl, add yoghurt, besan flour, Kashmiri Chilly Powder, ginger /garlic paste, pepper powder, turmeric powder, Jeera powder (Cumin), Dhania powder  (Coriander), garam masala powder, saffron mix, kasoori methi & oil.  Mix to form a paste.  Reserve 1 table spoon of paste to marinade the veggies.

Add the chicken to this paste and marinade for a 3-4 hours.

Add the  veggies to the reserved marinade just before you are ready to grill 

To assemble the chicken tikka on skewers,

Soak the bamboo skewers in water for 20 minutes.

  

Using the sharp side of the skewer place the Green bell pepper, cubed onion, Chicken, any color bell pepper and onion.  Repeat till the skewer is full.

Pre-heat oven to 240 degrees C, bake till chicken is full done.

Tips 

Wooden or bamboo skewers should be soaked for at least 20 minutes. They should not be soaked for longer than four hours. The skewers can be soaked in water, but soaking them in wine or juice gives an added depth of flavor to meats.