Tandoori Chicken Kebabs

Recipe provided by Sonali


Tandoori Chicken Kebabs
Serves 4

For the rub
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2 skinless chicken broilers that are 600 grams each
1 tsp Chaat masala
2 tsp Cream
3 1/3 T Garlic paste
2 tsp Ginger paste
2 T Lemon juice
5 tsp Red chilli paste
Salt to taste

For the marinade
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1 tsp Cumin powder
2 tsp Garam masala
5 tsp Ginger paste
2 T Lemon juice
3 1/3 T Oil
5 tsp Red chilli paste
Salt to taste
1 cup yogurt


(Note:  I did not kebab the chicken and instead just cooked sans the skewers)

Mix the salt, red chilli paste, ginger and garlic pastes and lemon juice, rub this paste onto the chicken. Keep aside for 30 minutes.

Whisk yogurt in lrg bowl and mix all ingredients for the marinade

Coat the chicken with the marinade and leave in the refrigerator for 5-6 hours.
Skewer chicken and grill.

Sprinkle chaat masala and cream. (I don't do this, but it adds even more taste to an already tasty dish.) Serve with sliced raw red onions and lemon wedges.