Grilled Chicken Boti Kebabs Recipe
Summary
Ingredients
| 275 g / 10 oz boned skinless chicken portions | ||
| 175 ml / 6 fl oz plain low-fat runny yoghurt | ||
| Garam masala | 1 Teaspoon | |
| Ground coriander | 1 Teaspoon | |
| 1 teaspoon ginger pulp | ||
| 1 teaspoon mint sauce | ||
| Garlic | 2 Clove (5gm), finely chopped | |
| Chilli powder | 1/2 Teaspoon | |
| Coriander leaves | 1 Tablespoon, chopped | |
| Red chillies | 2 , chopped | |
| Salt | 1 Teaspoon | |
| 8-10 whole shallots | ||
| 1 courgette, thickly sliced | ||
| Cherry tomatoes | 10 | |
| Green pepper | 1 Large, cut in to chunks | |
| Corn oil | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| 1 onion, halved and thinly sliced, for garnish | ||
| Few spinach or lettuce leaves, shredded, for garnish | ||
Directions
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.
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.
Chef
