CHICKEN KABAB

INGREDIENTS: QUANTITY:

Chiken ( cut into pieces) : 500Gm

Balck pepper (kali mirch) powder : 1 teaspoon ful

Garlic paste ( Lahsun) : 1 tablespoon ful

Ginger paste (Adrak) : 1 tablespoon ful

Vineger or Curd : 4tablespoon fuls

Corn Flour : 1 cup

Ghee : 2 cups

Salt : As per taste

METHOD:

1. Soak the chiken pieces in salt, vineger or curd, ginger paste , garlic paste for ten to twleve hours, minimum 5 hrs.
2. Take one bowel put corn flour in with salt & balck pepper.
3. Add pieces of soak chicken in the above bowel mix it well in corn flour , salt and balck pepper.
4. Heat the ghee to a high temparature in a deep pan.
5. Then lower few pieces of chicken in the pan & fry them gloden brown on high flame.
6. For frying the second lot of chicken pieces the ghee should be heated again to high temparature.
7. Server it hot with salad and tomato sauce.

My Fav TANDOORI CHICKEN

INGREDIENTS:
Chiken ( small tender) : 500 Gm
Curd or Yoghurt : 2 cups
Ginger( Adrak) paste : 2 tables spoonfuls
Garlic ( Lahsun) paste : 2 tables spoonfuls
Coriander -(Dhaniya) powder : 1 teaspoonful
Red chilli (Powder) : 1 teaspoonful
Turmeric (Haldi ) powder : 1 teaspoonful
Cumin seeds : 1 teaspoonful
Red colouring eatable : 10 Drops
Butter : To Taste
Salt : To Taste

METHOD:

1. Make deep cuts over the breast & legs of the chiken.


2. Mix allt he ingredients acept red coluring, cumin seeds powder, red chilli powder.


3. Cover the chiken with the curd mixture & let it soak for ten to twleve hours , you can soak it minimum for 5 hrs before roasting it.


4. Remove the curd paste from the chiekn & roast it in hot voen or micro oven or on gas flame using grills.


5. Keep the chiken for ten minutes on the flame or in oven untill it gets roast properly.


6. Remove it from the oven or from gas flame and smear it with cumin seeds powder, red chilli powder and red colouring and butter.


7. Roast it again for five to seven minutes


8. Serve it hot with green salad, onion slices and lomon, nan and chapaties.