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 juicechat 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.