Saturday, March 3, 2012

Chicken Pepper Tikka Kabab

Chicken Pepper Tikka Kabab


for 1st marination :
Boneless chicken - 1/2 kg
ginger garlic paste - 1 tbspn
salt - 1/2 tspn

for 2nd marination: 
coarsely ground  whole black pepper - 2 tbspn
salt - 1/4 tspn
green chilli paste - 1 tspn
thick curd  (yogurt)- 200 gram
oil - 1 tbspn

to  sprinkle and garnish: 

lemon juice
chat masala


Wash the chicken and drain the water well. 
Cut into cubes.  Add salt, ginger garlic paste and marinate for 30 minutes.
To the curd, add coarsely ground pepper , green chilli paste, salt ,oil and mix well with a fork.
Once again, marinate for 30 minutes.
Deep fry the chicken pieces in hot oil . 
Alternatively, you can roast on a grill Or barbeque.

Arrange them on a serving plate.  Sprinkle the chat masala, lemon juice and melted butter over the tikkas.  I served here with Mashed Potato Indian Type, Palak Hamuus.

Chicken Pepper Tikkas will be delicious with, rotti, paratta, nan, chapathies or with kuboos.

Sending this recipe to Srivall's kabab mela

Linking to Juile's Flavor's of Cuising - Middle Eastern hosted by Asiya's My Healthy Happy Kitchen 


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