Let me teach you the old method of making chicken kebab using today's kitchen facility. For this dish, you need some boneless chicken (cut in long strips) which you can take from the breast part. And now you have to plug the chicken pieces in thin, long size sticks. Now comes the old part, where you have to take some onions and peel the skin. Put the whole onion in micro oven or coal oven for 30-40 minutes. So now the onion get somewhat cooked and it will be crunchy. Now we have to make the marinade by grinding the following things in mixer such as crunchy onion, badam paste, curd, black pepper, ginger-garlic paste, salt, black salt and handmade masala (see the end of the post). Now pour the marinade over chicken plugged in the stick and leave it for 30 minutes. After this you have to cook the chicken in the micro oven or coal grill, but the problem is most of the home makers won't afford such appliance. Hence the best way to cook them is in nonstick tawa, where you need pour some ghee on it. Now place the marinade chicken stick over the hot tawa and cook it properly. The stick helps you to turn the chicken for proper cook. Add some more ghee over the chicken so that it will be cooked nicely.
The proportion of ingredients to be taken will depend on the amount of chicken we are using. Make the marinade in large amount, since it won't destroy the recipe. But if you made in less quantity then the chicken will be wasted. And you can preserve the marinade for 2-3 days since it contains the spices and salt which preserves the paste. Serve the kebab with pudhina chutney or tomato sauce.
For making handmade masala:
Fry the following spices in oil less pan and grind them into fine powder: Cinnamon, Cardamom, cloves, and coriander seeds.
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