Grilled Chicken Boti Kebabs
|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|
|Courgette||1 , sliced|
|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.