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Main Ingredients | Boneless chicken, Ginger-garlic paste |
Cuisine | Tamil Nadu |
Course | Main Course Chicken |
Prep Time | 31-40 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Mild Chicken 65
- 450 grams Boneless chicken cut into cubes
- 1 tablespoon Ginger-garlic paste
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- ½ teaspoon Turmeric powder
- 1 teaspoon Red chilli powder
- 3 tablespoons Cornflour/ corn starch
- 1 tablespoon Refined flour (maida)
- to taste Salt
- Juice of 1 lemon
- 1 tablespoon Fresh coriander leaves chopped
- ¾ cup Yogurt
- 1 tablespoon Ghee
- ½ teaspoon Mustard seeds
- ¼ teaspoon Cumin seeds
- 7-8 Curry leaves chopped
- for garnishing Scraped coconut fresh
Method
- Take chicken pieces in a bowl. Add ginger-garlic paste, coriander powder, cumin powder, turmeric powder, chilli powder, cornflour, refined flour, salt and lemon juice and mix well.
- Add coriander leaves and mix well. Add yogurt, mix well and set aside to marinate for 15-20 minutes.
- To make the tempering, heat ghee in a non-stick pan. Add mustard seeds and let them splutter. Add cumin seeds, mix and sauté for 10 seconds. Add curry leaves, mix and remove from heat. Set aside.
- Heat a griller.
- Skewer the marinated chicken pieces onto satay sticks, place them on the griller and grill, rotating the sticks and basting with the tempering, till golden all around and fully cooked.
- Serve hot garnished with coconut.
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