I knew I had to share the recipe the second I had my first bite on it. And that second happened a year ago :P After several trays were out from my oven...after dozens of sticks were used...and after bottles of spices gone. Well, better late than never, right?
I normally use chicken parts, but this time I turned them into kebabs by using boneless chicken thighs. You can use chicken breasts if you want to. I find them tasteless and plain. huhu
So here's recipe. It's totally a keeper.:) Psst..I sprinkled too much dried mint on the kebabs in the last photo. Thus the dry look. Trust me, it's not.
Based on recipe taken from Tina of My Domestic Bliss. The original recipe was translated from Mat Gebu blog, Dapur Tanpa Sempadan.
500 grams chicken pieces
3 tablespoons fresh lemon juice
1 1/2 teaspoon salt
1/4 teaspoon tumeric powder
1/2 cup plain yogurt
1 1/4 teaspoon coriander powder
1/4 teaspoon cumin powder
1/2 teaspoon paprika
red colouring (optional)
1 inch ginger
3 cloves garlic
1 red chillie
1/2 tablespoon cooking oil
slices of lime
RC Note: To make tandoori kebabs, cut boneless chicken thighs into medium small sizes and then follow the rest of the instruction below.
In a large bowl, add lemon juice, salt and tumeric powder to chicken pieces. Marinate for 15 minutes.
Meanwhile pound Ingredient C with mortar and pestle and add them to a bowl filled with Ingredient B. Mix B and C together. Add B and C mixture to the bowl of chicken and marinate further for 30 minutes.
Put them on the oven grill and brush some cooking oil. Bake at 200C until done.
Jump to Tina's blog for the mint sauce recipe.