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Ingredients
● 3 tablespoons of ghee
● 3 teaspoon mustard oil
● 900 gms boneless chicken breasts or thighs
● 2 tablespoon yogurt ( unsweetened )
● 2 tablespoon almond flour
● 2 tablespoon tomato paste
● 2 tablespoon lemon juice
● ¼ cups ginger and garlic ( chopped )
● 8-9 Kashmiri chilli
● Salt to taste
Dry spices to make the kebab:
● 1 tablespoon paprika powder
● ½ tablespoon chaat masala
● ½ tablespoon coriander powder
● 1 tsp star anise powder
● ½ tablespoon garam masala powder
● 1 tbsp tandoori masala
Recipe
● Start by washing a piece of chicken under running water. Dry them and set them aside.
● Then put the kashmere chilli, chopped ginger and garlic in a blender and make a smooth paste.
● Place the washed chicken pieces in a large bowl. Add the kashmere chilli paste and all the above ingredients.
● Mix well using your hand so that all parts of the chicken are well covered with the marinade. Let the chicken pieces rest in the marinade overnight in the refrigerator.
● Then place the chicken pieces on metal grill sticks or bamboo sticks. Skewer the kebabs nicely so that
they come out juicy and tender.
● After that, line a baking sheet with foil and place the baking sheet on top of the pan. Pour oil on the
cake rack and spread the skewers evenly with enough space between each skewer.
● Preheat the oven to 375 degrees F and bake on each side for 20 minutes. After 20 minutes, remove the
pan and generously arrange the butter over the chicken pieces, turn the sides and cook again for 20minutes.
● Grill for 5-6 minutes or until you get the charred appearance. You can brush the kebab with ghee before grilling it. When ready, arrange them on a large plate.
How to give angar ( smoke )?
● Burn one charcoal on the stove with pliers.
● Meanwhile, place a small stainless steel bowl in the center of the kebab plate.
● Once the charcoal has turned red, immediately add it to the stainless steel bowl that you have stored in
the center of the kebab plate.
● Immediately pour the ghee and immediately cover the plate with a tight lid that prevents smoke from escaping. Let the chicken kebab sit in the roasted charcoal smoke for at least 10 minutes.
Remove the lid and serve hot!
