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Baked Kabab

Kebab.King's picture
  Chicken 1 Medium
  Lime juice 1
  Onions 2
  Ginger 5 Gram
  Garlic 10 Clove (50 gm)
  Curd 1 Cup (16 tbs)
  Ketchup 1 Tablespoon
  Garam masala powder 1⁄2 Teaspoon
  Tomatoes 2 Large (For Sauce)
  Butter 2 Tablespoon (For Sauce)
  Flour 1 Tablespoon (For Sauce)
  Water 1 Cup (16 tbs) (For Sauce)
  Tomato ketchup 1⁄4 Cup (4 tbs) (For Sauce)
  Chili powder 1⁄2 Teaspoon (For Sauce)
  Garam masala 1⁄2 Teaspoon (For Sauce)
  Sugar 1 Teaspoon (For Sauce)
  Salt To Taste (For Sauce)
  Cheese cubes 2 , grated (For Sauce)

1 Clean and wash chicken and cut in 16 pieces. Pat dry; rub with salt and lime juice.
2 Mince the onion, ginger and garlic. Mix the curd, onion, ginger, garlic, ketchup, chilli powder, garam masaia, sugar and butter or oil.
3 Marinate the chicken in it for 4 hours or preferably overnight. Sauce: Blanch the tomatoes, deseed and blend to a puree.
4 Heat the butter in a karahi. Add the flour and fry till the raw smell disappears, about a minute. Gradually add the stock or water, stirring constantly so that no lumps form.
5 Remove from the heat and mix in the tomato puree, ketchup, chilli powder, sugar, garam masaia and salt. Put on a low heat and cook for 2-3 minutes. Finale: Grease a baking dish. Place the chicken with the marinade and bake for 20 minutes turning a few times in between. If you find it drying out, baste with a little of the sauce.
6 Pour in the sauce, turn the chicken pieces to coat well and bake for a further 15 minutes.
7 Sprinkle the cheese and bake for a further 10 minutes. By this time the chicken should be absolutely tender.
Serve hot.

Recipe Summary

Difficulty Level: 
Main Dish

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