Kebab Kombdya Che

Ingredients list for Kebab Kombdya Che

• 500 grams Chicken breasts
• to taste Salt
• 4 medium Onions
• 2 tablespoons Oil
• 10 Peppercorns
• 1 tablespoons Coriander seeds
• 1 inch stick Cinnamon
• 3-4 Cloves
• 3-4 Green cardamoms
• 1 cup Hung yogurt
• 2 tablespoons Ginger paste
• 1/2 cup Cream
• 1/2 cup Ghee
• 2 tablespoons Peppercorns crushed
• 1 tablespoon Lemon juice

Method

1. Clean, wash and cut chicken breasts into three lengthwise. Apply salt and set aside. Peel, wash and slice onions. Heat oil in a kadai and sauté the onions till brown. Let them cool and then grind to a fine paste. Dry roast peppercorns, coriander seeds, cinnamon, cloves and green cardamom. Grind to a fine powder. Make a marinade of the roasted spice powder, hung curd, ginger paste, brown onion paste, cream and salt.
2. Add chicken breast pieces to it and allow to marinate for two hours preferably in a cool place or in a refrigerator. Take wooden sticks (soaked in water previously) and thread the chicken pieces onto them. Sprinkle crushed peppercorns over the chicken, arrange the sticks on the bar-be-cue and cook, basting with ghee every now and then. Keep turning the sticks so that the chicken gets cooked evenly on all sides. Sprinkle lemon juice.
3. Alternately you can place the sticks on a greased tawa and cook on gas. Sprinkle some lemon juice, cover and cook till done. Transfer to a serving plate and serve hot.

Nutrition Info