4 hr 15 mins
4 hr 30 mins
This succulent, melt in the mouth grilled chicken is easy to prepare. Served with mint chutney and marinated vegetable salad, the presentation is impressive and looks professional.
- Yogurt cheese (hung dahi) 1/3 cup
- Chicken breast fillets 400gm
- White pepper powder 1 teaspoon
- Garam masala 1 teaspoon
- Salt 1 teaspoon
- Vinegar 2 tablespoons
- Ginger 4cm pieces, sliced
- Garlic 10 cloves
- Green chillies 8-10, or to taste
- Coriander leaves 2 tablespoons, chopped
- Fresh cream ¼ cup
- Melted butter 4 tablespoons
- Lime juice and garam masala to garnish
- Oil 2 teaspoons
- Cumin seeds 1 teaspoon
- Mint leaves ½ cup
- Green chillies, chopped 4-5, or to taste
- Ginger 2cm piece
- Salt to taste
- Plain yogurt / dahi 1 cup
- Chaat masala 1 teaspoon
Marinated Vegetable Salad
- Finely sliced onion 1 cup
- Capsicum, seeded and cut into thin strips 1/3 cup
- Cucumber, cut into juliennes 1/3 cup
- Vinegar 2 teaspoons
- Salt and chilli powder to taste
Note: To prepare yogurt cheese or hung dahi, place a thin muslin cloth in a strainer and place the strainer over a bowl. Pour 1cup of thick plain yogurt/dahi in the cloth. Place it in refrigerator for 2-3 hours till most of the water is drained from yogurt and 1/3 cup of thick cheese is left in the cloth.
Wipe the chicken fillets dry with kitchen paper and cut them into 2cm wide strips. Place them in a bowl. Add pepper powder, salt and garam masala, mix well and leave aside for 10 minutes. Grind ginger, garlic, chilies and coriander leaves to a coarse paste (I use the Panasonic Mixer Grinder) along with vinegar, add to the chicken and mix well. Beat the yogurt cheese till smooth. Mix with fresh cream and pour over the chicken. Mix well, cover with cling film, and marinate for 4 hours or longer in refrigerator. (I leave it overnight in refrigerator).
Soak some bamboo skewers in water for 30 minutes. If the chicken was in refrigerator, take it out 30 minutes before grilling. Pick up the chicken strip one at a time from the marinade and thread it on a skewer. Preheat the grill to 230ºC. (I use Panasonic OTG) Brush the wire rack with oil and arrange the skewers on it. Line a baking tray with aluminium foil (to felicitate easy cleaning) and support the wire rack over it. Brush the chicken with melted butter and place under the grill. When the upper side of chicken is cooked (in 10-12 minutes), take out the tray and turn over the skewers. (Use gloves to protect your hands). Brush the chicken with melted butter and return to the grill. Cook till the other side of chicken is done, for about 8-10 minutes. Avoid over cooking, as it causes the chicken to be dry.
Sprinkle the chicken with lime juice and garam masala, and serve with mint chutney and marinated vegetable salad.
Heat 2 teapoon of oil. Add cumin seeds. When they splutter, add mint leaves and chillies. Cook stirring till mint leaves wilt and emit a pleasant aroma. Cool slightly, grind into a paste with ginger and salt, using little water. (I use the Panasonic Mixer Grinder). Beat the yogurt till smooth, add to the ground paste and mix well. Stir in the chaat masala.
Marinated Vegetable Salad
Combine all the ingredients and leave to marinate at east for 2 hours before serving.