Chicken
Chicken Sholay Kebab Recipe
Prep Time | 10 minutes |
Cook Time | 20 minutes |
Servings |
MetricUS Imperial
|
Ingredients
- 250 gm boneless chicken breast
- 2 tbsp ginger garlic paste
- 4 green chillies finely chopped
- 1 cup curd
- 1 tbsp fresh cream
- 1 tbsp processed cheese
- 2 tsp Lemon juice
- 2 big eggs
- 1/2 tsp red chili powder
- 2 tsp coriander powder
- 1 tsp Tandoori chicken masala powder
- leaves Fresh coriander(chopped
- 1 tbsp fresh mint leaves chopped
- salt to taste
- 1 tbsp olive oil
Ingredients
|
|
Instructions
- Whisk the eggs in a bowl and keep aside. Cut the chicken breast in medium size chunks and wash in tap water. Take a big bowl and mix all the ingredients very well except eggs and olive oil. Smear the chicken pieces and cover with a foil paper. Refrigerate the chicken for 20-30 minutes until sets. Soak the wooden skewers in water for 4-5 minutes. Apply olive oil on to the skewers and arrange the chicken pieces on it. Make 2-3 skewers with a proper arrangement of all the chicken pieces.
- Preheat the oven at 400 degrees F and place the wooden skewers in the oven. Grill the chicken for 15 minutes and in every 5 minutes brush the chicken pieces with olive oil.
- When the chicken is done, remove from the skewers and arrange the pieces on the serving plate /dish.
- Heat a saucepan, add little bit of salt in egg mixture and make the half fry omelet from the beaten eggs. Make a smooth layer of half fry omelet on top of chicken pieces.
- Serve immediately with green chutney and onion rings.