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Mini Chicken Kababs in Barbeque sauce


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This is a new version of the typical recipe. Here it goes:

Take about 500 gm boneless chicken and cut it in about 1 inch sized cubes . Wash and keep aside.

Take about 100 ml Yoghurt and add a full fresh lime juice to it. Keep aside

Take 3 medium sized onions and fry them till they turn brown. Keep aside.

Soak 2 bread slices in some milk.

Mix the Yoghurt & Lime mix with fried onions and bread slices and put it in a mixer along with 2 Teaspoons of Tandoori & Tikka masala each. Add salt as per need.

Make a fine paste and use this as a marinade for the chicken cubes. Keep in refrigerator for 8 hours or overnight as preferred.

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In a small pan add some oil and allow to heat. Add 4-5 tablespoons of Barbeque sauce and 2-3 Tablespoons of Chilli Garlic sauce.

Allow slight simmering and switch the stove off.

In a large pan add some oil and shallow fry the entire contents taken out from the fridge.

Allow the chicken to cook by covering the Lid of the pan and cook on a low flame for 15-20 mins.

Add the boiled sauces to the cooked chicken.

Make a small gap in the pan at the center and keep a small bowl with a burned charcoal on it.

Put a teaspoon of ghee on the charcoal and quickly cover the lid of the pan.

Let the chicken absorb the charcoal smoke to get the desired effect.

Serve hot as starters in a plate. Children relish it.

Tips of the Chef:

1) You can remove the bread from the recipe in case you want a more dry kabab preparation.

2) You can reduce the barbeque sauce content and increase the chilli garlic sauce content to get an entirely differently color and flavor.

3) Strict Vegetarians can use Paneer instead of the Chicken cubes.

Uttpal K

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