BBC KEBAB (BARBEQUE BANZAARA CHICKEN)

INGRADIENTS–

                      1KG BONELESS CHICKEN CUBED OR STRIPED,1 CUP HUNG CURD,SALT,CHERRY,1 YELLOW BELLPEPPER CUT CUBED,CORRIANDER POWDER 2 TEASP,2TBSP GINGER GARLIC PASTE,1TBSP BARBEQUE SAUCE,1 TBSP LEMON JUICE,2 TBSP CASHEW NUT PASTE,1 TEASP GARAM MASHLA POWDER,2 TBSP RED CHILLI POWDER,2 TEASP CUMIN POWDER,PINCH OF RED COLOUR (OPTIONAL) ,2 TEASP PEPPER POWDER,2TBSP ANY MEAT TENDERIZER,OIL TO BRUSH.

      PROCESS–      

1. 1^ST MARINATE– MARINATE THE CHICKEN WITH MEAT TENDERIZER,BARBEQUE SAUCE,CURD AND PEPPER POWDER.ADD SALT.KEEP IT FOR AT LEAST 1HR.
2. 2^ND MARINATE–   MIX ALL OTHER INGRADIENTS & KEEP IT FOR AT LEAST 1HR.

                      3.PREHEAT OVEN/TANDOOR AT 180 DEGREE FOR 15 MINUTES & THEN COOK THE KEBAB,SKEWED IN SKEWER.(IF WOODDEN SOAK IT IN WATER FOR 30 MINS).BRUSH OIL & COOK FOR 15 MINS BOTH SIDE.

                      4.SERVE HOT WITH CHAAT MASHALA SPRINKLED ON TOP, SQUEEZE LEMON JUICE & LITTLE MINT CHUTNEY.

                                                      ENJOYYYY….HAPPY COOKING….                                       

                                                                                                                           SAYAN MAJUMDER