Chicken Kebabs

I don’t like to marinate chicken. So this is a recipe that relies on cooking time for softness rather than enzyme action.

Simply rub a generous amount or turmeric, red chilly powder, coriander power with yogurt and ginger-garlic paste on pieces of boneless chicken breast.

10 mins later, skewer them with bamboo sticks.

Get the grill pan to a really high heat and place the skewers on it. Let them sizzle for a couple of minutes and then rotate. Keep rotating to get searing on all sides.

Now reduce the heat and cook it covered for some 8 mins.

Open, rotate and place small pieces of unsalted butter. Let it melt into the chicken pieces and use the fresh supply of moisture to clean the pan as well.

Enjoy juicy kebabs with mint chutney

 

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