Tandoori Kebab Recipe




Tandoori Kebabs are made by marinating meat (usually chicken or lamb) in a flavorful mix of yogurt and spices, then grilling them to perfection. The result is a smoky, juicy, and aromatic kebab that is both tender and flavorful. Traditionally cooked in a tandoor (a clay oven), these kebabs can also be made at home on a grill, stovetop grill pan, or oven.

Ingredients

For the Kebab Marinade:

  • 500g chicken (boneless, skinless thigh or breast), cut into cubes
  • 1/2 cup thick yogurt (Greek yogurt or plain yogurt)
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon lemon juice
  • 1 tablespoon red chili powder (adjust to taste)
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon paprika (for color, optional)
  • Salt to taste
  • 1 tablespoon mustard oil (or vegetable oil)
  • 1 tablespoon fresh cilantro (coriander), chopped
  • 1 tablespoon fresh mint leaves, chopped (optional)
  • 1 teaspoon kasuri methi (dried fenugreek leaves, optional)
  • 1 tablespoon melted butter (for brushing, optional)

For Garnish:

  • Lemon wedges
  • Fresh cilantro leaves
  • Sliced onions (optional)

Instructions

1. Prepare the Marinade:

  1. In a large mixing bowl, combine the yogurt, ginger-garlic paste, lemon juice, red chili powder, cumin powder, coriander powder, garam masala, turmeric powder, paprika, salt, and mustard oil.
  2. Mix the ingredients well to form a smooth marinade.
  3. Add the chopped cilantro, mint leaves, and kasuri methi (if using) for extra flavor.
  4. Add the chicken pieces to the marinade and ensure they are well coated.
  5. Cover the bowl and refrigerate for at least 2 hours, or overnight for more intense flavor.

2. Preheat the Grill or Oven:

  • For grilling: Preheat your barbecue or grill to medium-high heat.
  • For the oven: Preheat your oven to 200°C (400°F), and place a rack in the middle.
  • If you're using a grill pan on the stovetop, heat it on medium-high.

3. Skewer the Chicken (Optional):

  1. If using metal or wooden skewers, thread the marinated chicken pieces onto the skewers.
  2. If you don't have skewers, you can place the chicken pieces directly on the grill or in the oven on a baking sheet.

4. Grill or Cook the Kebabs:

  • On the Grill or Barbecue:Brush the grill with a little oil to prevent sticking.Place the skewers on the grill and cook the chicken for 10-15 minutes, turning occasionally, until the chicken is fully cooked and has a nice char.Optionally, brush the kebabs with melted butter during grilling to keep them moist and flavorful.
  • In the Oven:Place the skewers (or chicken pieces) on a baking sheet lined with aluminum foil.Bake the chicken at 200°C (400°F) for 15-20 minutes, turning once halfway through. You can broil the kebabs for the last 2-3 minutes to get a nice, crispy finish.
  • On the Grill Pan:Heat the grill pan on medium-high heat.Cook the chicken pieces in batches, grilling them for 8-10 minutes, turning them to ensure even cooking.

5. Serve the Tandoori Kebab:

  1. Once the kebabs are cooked, remove them from the grill or oven.
  2. Optionally, brush the kebabs with some melted butter for extra flavor.
  3. Garnish with fresh lemon wedges and cilantro leaves.
  4. Serve hot with naan or rice, and enjoy with a side of mint chutney or onion salad.

Serving Suggestions:

  • Naan or Paratha: These kebabs are perfect when served with naan, tandoori roti, or paratha.
  • Rice: They also go well with aromatic rice, like jeera rice or pilaf.
  • Chutney: Serve with a refreshing mint chutney or tamarind chutney.
  • Salad: A side of sliced onions, tomatoes, and cucumbers with lemon juice and chaat masala enhances the meal.

Tips for Perfect Tandoori Kebabs:

  1. Marination Time: For best results, marinate the chicken overnight in the fridge. The longer the marination, the more flavorful and tender the meat will be.
  2. Tenderizing the Chicken: You can tenderize the chicken by making small slits in the pieces before marinating, helping the marinade to penetrate the meat more effectively.
  3. Spice Adjustments: Adjust the level of chili powder and garam masala to your heat preference. You can also add a bit of honey or sugar for a slight sweetness.
  4. Use of Yogurt: Make sure to use thick yogurt to ensure the marinade sticks well and coats the chicken evenly.
  5. Charred Flavor: To get that authentic smoky flavor, you can place a small piece of charcoal on the grill and let it smoke the chicken after it's cooked (this is optional but adds a nice flavor).

Enjoy these flavorful Tandoori Kebabs as a snack, appetizer, or main dish, and relish the smoky, spicy goodness!


Comments

Post a Comment

Popular posts from this blog

Veg Fried Rice paired with Gobi Manchurian

Image
Here's how to make  Veg Fried Rice  paired with  Gobi Manchurian , a classic Indo-Chinese combination! This meal is flavorful, satisfying, and perfect for any occasion. 1. Veg Fried Rice Recipe Ingredients: 2 cups cooked rice  (cooled or day-old rice) 2 tbsp oil  (vegetable or sesame oil) 4 garlic cloves , minced 1 small onion , finely chopped 1 carrot , diced 1/2 cup green peas  (fresh or frozen) 1/2 cup capsicum (bell pepper) , diced 1/2 cup cabbage , shredded 2 spring onions , chopped (reserve greens for garnish) Sauces & Seasonings: 1 tbsp soy sauce 1 tsp vinegar 1/2 tsp black pepper powder Salt to taste 1/2 tsp sugar  (optional) Instructions: Prepare the Rice :Ensure the rice is completely cooled to avoid clumping during stir-frying. Stir-Fry Veggies :Heat oil in a wok or frying pan over high heat. Add minced garlic and sauté until fragrant.Add onions and stir-fry for 1 minute.Add carrots, peas, capsicum, and cabbage. Stir-fry for 2-3 minutes ...
Read more

Veg Fried Rice Recipe

Image
  Here's a quick and tasty  Veg Fried Rice  recipe, perfect as a standalone meal or a side dish! Ingredients (Serves 2-3): 2 cups cooked rice  (preferably a day old or cooled completely) 2 tbsp vegetable oil  (or sesame oil for extra flavor) 3-4 garlic cloves , minced 1 small onion , finely chopped 1 small carrot , finely diced 1/2 cup green peas  (fresh or frozen) 1/2 cup capsicum (bell pepper) , diced 1/2 cup cabbage , shredded 2 spring onions , chopped (reserve greens for garnish) Seasonings & Sauces: 1 tbsp soy sauce 1 tbsp vinegar  (white or rice vinegar) 1/2 tsp black pepper powder Salt to taste 1/2 tsp sugar  (optional, to balance flavors) 1 tbsp chili sauce  (optional, for spice) Instructions: 1. Cook the Rice: If using freshly cooked rice, spread it out on a tray or plate to cool completely. This prevents it from getting mushy when stir-frying. 2. Prep the Veggies: Chop all the vegetables into small, even pieces for quick cooking...
Read more

Mutton Rogan Josh (Kashmiri) Recipe

Image
  Mutton Rogan Josh is a rich, aromatic curry from Kashmir, known for its vibrant color and deep flavor. It’s traditionally made with tender mutton pieces cooked in a yogurt-based gravy with a special blend of spices, including Kashmiri red chili, which gives the dish its characteristic color and flavor. Rogan Josh is best enjoyed with steamed rice or naan. Ingredients For the Mutton: 500g mutton (bone-in pieces) 1/2 tsp turmeric powder Salt to taste 2 tbsp yogurt (preferably fresh) 2 tbsp ginger-garlic paste 1 tbsp oil (vegetable or ghee) For the Rogan Josh Gravy: 3 tbsp ghee (clarified butter) 1 large onion, finely chopped 2 tomatoes, finely chopped 1 bay leaf 1-inch cinnamon stick 4-5 green cardamom pods 4-5 cloves 1-2 black cardamom pods 1 tsp cumin seeds 1 tsp coriander powder 1/2 tsp turmeric powder 1 tsp Kashmiri red chili powder (or regular red chili powder if unavailable) 1 tsp garam masala 1 tsp fennel powder (optional, but adds a unique Kashmiri flavor) 1/2 cup yogurt (w...
Read more