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Grilled Chicken Boti Kebabs

Madhuri.Dixit's picture
  Boneless skinless chicken 10 Ounce (275 Gram)
  Plain low fat runny yoghurt 6 Fluid Ounce (175 Milliliter)
  Garam masala 1 Teaspoon
  Ground coriander 1 Teaspoon
  Ginger pulp 1 Teaspoon
  Mint sauce 1 Teaspoon
  Garlic 2 Clove (10 gm), finely chopped
  Chili powder 1⁄2 Teaspoon
  Chopped coriander leaves 1 Tablespoon
  Red chilies 2 , chopped
  Salt 1 Teaspoon
  Shallots 10
  Courgette 1 , sliced
  Cherry tomatoes 10
  Green pepper 1 Large, deseeded and cut in to chunks
  Corn oil 1 Tablespoon
  Lemon juice 1 Tablespoon
  Onion 1 , halved and sliced (For Garnish)
  Spinach leaves/Lettuce leaves 1⁄2 Cup (8 tbs), shredded (For Garnish)

1. Cut the chicken into bite-sized cubes and put them in a deep bowl.
2. Put the yoghurt in a food processor and add the garam masala, ground coriander, ginger, mint sauce, garlic, chilli powder, fresh coriander and 1 of the chopped red chillies with salt to taste. Whisk everything together for about 30 seconds. Pour this over the chicken, mix well and leave to marinate for about half an hour. Prepare the vegetables and stir them into the marinade as they are ready.
3. Preheat a moderate grill. Add the oil to the marinade and mix everything together well.
4. Arrange the chicken and vegetable pieces on skewers and grill for 7-10 minutes, turning the skewers from time to time and brushing with the marinade, until the chicken is cooked through and scorch marks begin to appear on top of the chicken and vegetables.

Recipe Summary

Main Dish

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