Paneer Ki Seekh ( Skewered Cottage Cheese)

It has been long time away from home in sub zero temperatures and I really missed my time with both the family and the kitchen. This away time has also made me miss the best cooking weather in Delhi and I am now counting my days before the temperatures goes up by a few more degrees and will scare the most avid of cooks from venturing into the kitchen and spending their days there unless of course, there is sufficient airconditioning.
I had been cooking crazily before I left and there are quite a few recipes that could keep me busy posting through the summer months and till I wait for monsoons to strike and cool the place down. One thing apart from cooking that takes a hit during summer is posting regularly on the blog. Personally, I just feel too lazy and want to spend most of the time either sleeping or in the pool having a chilled beers or cocktails.
The seekh kabab is the king of kababs, and though there are variations like, chicken mince (called Reshmi Kabab) and Kakori Kabab, vegetarians mostly find the subz seekh as the only option for themselves as far as the seekh goes. That was until now. Paneer can be also used to come up with a seekh. The only problem is the delicate nature of paneer and its ability to not bind itself so easily and disintegrate in a second. The addition of gramflour does not help as in the case of mutton seekh, because, since paneer has no individual taste, the bitterness of the gramflour ruins the entire thing. That is where cornflour comes in and saves the day. It still is a test of ones patience and delicate affair but in the end, the joy of giving an additional option to the vegetarians on the kabab platter more than makes up for it, especially if that vegetarian someone happens to be your spouse, which is so true in my case.

One more variation for the vegetarian is the Lotus stem (Nadur) seekh which was posted a few months back. Meat eaters can skip this and try the Mutton Seekh Kabab.

Paneer Ki Seekh

Ingredients:

Cottage Cheese (Paneer), grated - 1 Kg
Red Chili Powder - 2 Tsp
Garam Masala Powder - 3 tsp
Green chillies, finely chopped - 2
Garlic, finely chopped - 4 cloves
Ginger, finely grated - 3 tsp
Black Pepper Powder - 2 tsp
Corn Flour - 2.5 Tblsp
Lemon Juice - 1 Tblsp
Oil for basting
Salt - To Taste

Method:
1. Mix all the ingredients, except oil. Note : Preferrably add cornflour in the end.
2. Chill for 20 minutes.
3. Divide the mixture into equal portions.
4. Take each ball and with wet hands skewer each ball and make a 2 inch long kabab shaped like a cigar.
5. Put the skewers on a hot grill or in a tandoor/microwave.
6. Cook till golden brown.
7. Remove the done kababs from the skewers gently.
8. Serve hot garnished with lemon wedges, onion rings and mint chutney.

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Harissa Rubbed Chicken Kababs

I'm sitting in Minneapolis as I write this post and the temperature outside is -13 degrees celsius. Probably not a good temperature to grill outside, but I just cannot stop thinking of the nice grill party I had at my place in New Delhi a few weeks back.

I first discovered Harissa a few years back at a friends place and over time have tried both making Harissa at home (it is really easy to make) and also try out other things with Harissa, the Harissa rubbed chicken kababs being my favorite ( Harissa mashed potatoes the other favorite). Of late, I have sourced out a vendor who stocks up harissa and I usually take the easy route of buying harissa tubes from him.

So what is Harissa? Harissa is a North African ( mostly Moroccan, Algerian & Tunisian cuisine) hot sauce made with chillies and paprika, flavored with caraway & cumin seeds. Different versions of making this sauce exist. Types of chillies can be played around with to arrive at the hotness of the Harissa sauce. I personally use red ancho chillies and paprika to make my Harissa.

Harissa

Ingredients:

Dried Red Chillies - 10-12

Paprika - 2 Tsp

Garlic, minced - 4

Corriander seeds,ground - 1 Tsp

Cumin seeds, ground - 1 Tsp

Caraway seeds, ground - 1 Tsp

Olive Oil - 2 Tblsp

Sea Salt - 1/2 Tsp

Tomato Paste - 1 Tsp

Method:

1. Soak the dried chillies in warm water for half an hour. Drain them and remove stem & seeds.

2. Blend all the ingredients in a blender to form a smooth paste.

3. Store in a air tight container. NOTE: Harissa stays well in the refrigerator. Drizzling a few drops of olive oil on top of it while storing will keep it fresh.

Harissa Rubbed Chicken Kababs

Ingredients:

Chicken breasts, cut into 1 inch cubes - 200 gm

Lemon Juice - 3 Tblsp

Ginger -garlic paste - 3 Tblsp

Onion paste - 2 Tblsp

Harissa - 3 Tblsp

Mixed Herbs - 3 Tsp

Olive Oil - 1 Tsp

Sea Salt - To Taste

Olive Oil - For Basting

Method:

1. Wash & clean the chicken cubes. Rub with ginger garlic paste and marinate in lemon juice for 30 minutes.

2. Prepare a second marinade by combining olive oil, harissa, onion paste, mix herbs and sea salt. Add the chicken cubes to this marinade. Rest for another 30 minutes.

3. Heat grill to moderately high temperature.

4. Thread the chicken cubes on skewers and grill till done. Turn around regularly and baste them with olive oil to prevent drying.

5. Serve hot.

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Afghani Murg Tikka

The mercury seems to be dipping every day in Delhi and the fog has ensured that venturing out late evenings or early morning is a big mistake. It makes a good excuse to stay at home and cook on the grill.
Having tried many kinds of chicken kababs and tikkas to experiment with, this recipe came as a big relief, more so to my family members who were in no mood to become guinea pigs and try out something out of my head.

Other chicken tikkas/kababs on this blog:

Sheesh Tavouk

Kasturi Kabab

Tangdi Kabab

Achari Chicken Tikka

Murg Malai Tikka

Afghani Murg Tikka Ingredients:

Chicken, cut into 1 inch dices - 500 gm
Ginger Garlic paste - 3 Tsp
Vinegar - 1 Tblsp
Cashewnut, blended with 2 Tblsp of milk and made into a paste - 3 Tblsp
Cheese, grated - 2 Tblsp
Cardamom powder - 1 Tsp
White Pepper Powder - 2 Tsp
Eggs - 2
Cream - 2 Tblsp
Salt - To Taste
Oil - To Baste

Method:
1. Rub the chicken pieces with ginger garlic paste, vinegar and salt. Keep aside for 30 minutes.
2. Mix cashew paste, cardamom powder, white pepper powder, cheese, eggs and salt to make a smooth paste.
3. Add the chicken pieces to this second marinade and keep aside for 3o minutes.
4. Put the chicken pieces on skewers and grill on a hot tandoor/oven/charcoal grill.
5. Baste regularly and turn the skewers to ensure even cooking.
6. Grill till done.
7. Serve hot with mint chutney.

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Sheesh Tavouk

Sheesh Tavouk or Chicken Skewer as it is it's literal translation (Sheesh meaning Skewer and Tavouk meaning Chicken in Turkish) is a traditional Turkish dish but known more as a Lebanese dish thanks to the many Lebanese Kabab houses around the world. It is simple dish of skewering cubes of marinated Chicken and grilling them. Though many different variations of this dish exist, I usually make it the simplest way. It is much preferred since it is subtly spiced and therefore is a big draw with kids.

Sheesh Tavouk

Ingredients:
Chicken, boneless (preferrably breast) - 500 Gm
Lemon Juice - 3 Tblsp
Garlic Cloves, finely chopped - 1 Tblsp
Olive Oil - 1 Tblsp
Cumin Powder - 1/4 Tsp
White Pepper Powder - 1 Tsp
Cayenne Pepper - A pinch
Salt - To Taste

For garnish:
Pita Bread - 1
or
Rice - 1 small bowl


Method:
1. Wash & cut chicken breats into 2.5 inch cubes.
2. Blend the chopped garlic, lemon juice, salt, white pepper powder, cumin powder and cayenne pepper in a medium bowl.
3. Slowly add Olive oil and whisk to form an emulsion.
4. Marinate the chicken pieces in this mixture.Keep aside for 2 hours.
5. Thread the chicken pieces on the skewers. Note: You can also use Bell Peppers cut into 2 inch cubes and alternate between bell peppr cubes and chicken pieces while threading.
6. Grill the skewered chicken for 15-20 minutes or till they are done.
7. Keep rotating while they grill and baste with olive oil to prevent drying up.
8. Serve hot on a bed of rice or pita bread. ( I use mint chutney)

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Seekh Kabab (Skewered Lamb Mince Kababs)

No Tandoori platter is complete without the Seekh Kabab. Not only is a nicely made Seekh Kabab juicy & delicious but also a nice test of the chef's skill. The balance between the ingredients is of utmost importance which I have learned over the intial years through hit and miss. A lot of people prefer either the use of gramflour as a binding agent or using egg. The catch with using gramflour is that it tends to make the kabab bitter if used excessively. Egg, also if used excessively, can make the mixture too wet to hold onto the seekh (Skewer) and fall into the tandoor or grill. I prefer to use both egg and gramflour in little quantities to arrive at the right mix to bind the mixture and hold onto the seekh. Another key is regular basting to ensure the kabab is juicy and not a dried up item.

The origins to this can be traced to Babur's time, when royal cooks used to wrap ground beef around iron rods and grill them on open flames.



Seekh Kabab



Ingredients:

Lamb/Mutton Mince - 500 gm

Egg, lightly beaten - 1

Gramflour (Besan) - 2 Tblsp

Onion, finely chopped - 1

Green Chillies, finely chopped - 1

Red Chili Powder - 1 Tspsp

Ginger, finely chopped - 1 Tsp

Garam Masala - 3 Tsp

Garlic, Minced - 1 Tsp

Lemon Juice - 1 Tsp

Salt - To Taste

For Garnish

Lemon Wedges

Chaat Masala - 1 Tsp



Method:

1. Combine all ingredients (Except for garnish) in a bowl. Mix and knead well.

2. Rest for 2hours.

3. Divide the mixture equally into balls.

4. Wet hands and Skewer each ball and make a 2 inch long kabab shaped like a cigar.

5. Put the skewers either in the tandoor or the grill and cook for 6-7 minutes.

6. Take the skewers out and baste them with some oil. Put it back into the tandoor or on the grill. Cook for 6-7 more minutes. Repeat till Kababs are cooked.

7. When done, remove the kababs from the skewers gently.

8. Serve hot on a platter sprinkled with some chaat masala and lemon wedges on the side.

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Kasturi Kabab (Dried Fenugreek flavored Chicken Kababs)

I start this post by wishing my elder son a Very Happy Birthday. Garv turns 5 today. Life has been so much more fuller having him around.
A few weeks back I cooked up some Burra Kabab quoting my visits to Bukhara at the Maurya Sheraton and my love for that Kabab. This weekend I cooked up another of my favorite from Bukhara - Kasturi Kabab. I planned to cook this Kabab many times, but always thought it was a tad bit tedious for a weekend cooking and kept postponing its arrival at our dining table.

A nice foggy morning with not a worry in a world and every bit of my body wanting to cook the whole day, I finally cooked up the famed kasturi kabab.
Other kababs that have found their way into our hearts, our dining table and this blog are:

Lamb / Mutton
Burra Kabab (Mutton/Lamb)

Vegetarian
Nadur Seekh
Achari Paneer Tikka
Tandoori Gobhi
Lachhedar Aloo

Chicken
Tangdi Kabab
Achari Chicken Tikka
Murg Malai Tikka

Seafood
Jhinga Samarkand

Kasturi Kabab

Ingredients:

Chicken, boneless, cut into 2 inch pieces - 600 gm

First Marinade -
Ginger-garlic paste - 3 Tsp
Vinegar - 1 Tblsp
Salt - 1/2 Tsp

Second Marinade -
Refined Oil - 2 Tblsp
Gram flour (Besan) - 2.5 Tblsp
Garlic, finely chopped - 1 Tsp
Egg -1
Cardamom Powder (Elaichi) - 2 Tsp
White Pepper Powder - 2 Tsp
Salt - 1/2 Tsp

Final Coat -
Breadcrumbs - 1 Tblsp
Egg - 1
Dried Fenugreek Leaves (Kasuri Methi) - 1 Tblsp

Method:
1. Rub the chicken pieces with ginger-garlic paste, salt & vinegar. Keep in the refrigerator for an hour.
2. Heat oil in a wok. Add in the chopped garlic and fry till starts to brown.
3. Add in the gram flour and fry. Keep stirring continuously for about 10 minutes or till the oil separates. Remove from flame and allow to cool.
4. Mix together the gram flour mixture with 1 egg, cardamom powder, salt and white pepper powder in a big bowl.
5. Remove the chicken pieces from the refrigerator and add to this mixture.
6. Keep aside for 30 minutes.
7. Skewer the chicken pieces and grill on a tandoor or oven for 8-10 minutes. Turn after 5 minutes and baste the kababs with oil.
8. Once it is nearly cooked, remove the kababs from the tandoor/oven/grill and coat with a mixture of breadcrumbs, 1 egg and dry fenugreek leaves.
9. Cook again for 5 minutes.
10. Serve hot with mint chutney and onion rings on the side.

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Burrah Kabab

It has been a long and hot summer. The hot weather has been a factor in staying away from the kitchen and I missed staying away from my grill. The last two weeks you can feel the chill in the air during evenings and early mornings. The winters are here finally, though sadly we skipped monsoons here in Delhi. I have greeted this change in weather by taking out my grill and cooking up some tandoori fare. The Burra Kabab was one of the things I cooked. It had been on my mind for the last few months and this was a perfect occasion to try out the delicious kabab.

On my last few visits to the Bukhara I had found myself relishing the burrah kabab more than any other kababs and tikkas on the menu. Surprisingly, even some of the counterparts and visitors from overseas whom I had gone alongwith found a special liking for this kabab. Literally meaning the 'Big Kabab', the burrah kabab demands time for the preparation. The secret in the taste apart from the mild spiciness is the fact that the kabab should just melt in your mouth. This translates to marinating the pieces overnight or for atleast 6 hours if using a tenderizer. Having worked in the Bukhara for some time and knowing some of the old timers there helped in getting to know the recipe.

Burrah Kabab

Ingredients:
Lamb/Mutton, chops and leg pieces, cut large (It is of course the Big Kabab) - 1 Kg ( I use mutton)
Red Chili Powder - 2 Tblsp
Mace (Javitri) powder - 1/4 Tsp
Nutmeg (Jaiphal) - 1/4 Tsp
Garam masala - 1 Tblsp
Shahi zeera (Black cumin seeds) - 2 Tblsp
Ginger-garlic paste - 6 Tblsp
Raw Papaya paste - 2 Tblsp
Malt vinegar - 1/2 Cup
Juice of 1 lemon
Hung yogurt - 1/4 Cup
Oil - 1 Tblsp
Salt - To Taste

Oil for basting

Method:
1. Make a marinade out of red chili powder, mace, nutmeg, garam masala powder, shahi zeera, ginger-garlic paste, raw papaya, lemon juice, malt vinegar and hung yogurt.

2. Marinade the lamb/mutton in the above ingredients for at least 6 hours (preferably overnight). Cover and put the marinated meat in the refrigerator.

3. Skewer the pieces an inch apart from each other.

4. Grill on a charcoal fire for 15-20 minutes or till half done.

5. Take the skewers off the grill and let them stand at room temperature for 30 minutes.

6. Baste with oil and grill again till fully done ( 20 more minutes)

7. Serve hot garnished with chaat masala and lime juice sprinkled on top alongwith some mint chutney.

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Nadur Seekh with Mint Chutney

Last week we discovered Lotus Stem at our local mandi and I have since gone gaga on it. It's been ages since I had eaten lotus stem and I have been going back every week to get some more of this stuff. After trying out some traditional dishes with Lotus Stem which were mostly Kashmiri delicacies ( Lotus Stem is called Nadur or Nadru in Kashmiri language), I decided to get innovative. The seekh is a product of that "let's try something different"mode.

Nadur Seekh

Ingredients:

Lotus Stem ( Kamal Kakri) - 200 gm
Chana Dal - 100 gm
Ginger, finely chopped - 2 Tsp
Garlic, minced - 2 Tsp
Pistachio - 2o gm
Almonds- 20 gm
Red Chili Powder - 1 Tsp
Garam Masala Powder - 2 Tsp
Fennel Powder - 2 Tsp
Salt - To Taste
Oil

Method:
1. Peel and wash the Lotus stems. Take care as there is a lot of dirt trapped in between.
2. Chop the lotus stems into slices. Keep aside.
3. In a flat pan, heat oil. Add in the ginger and garlic. Saute till they start to turn a little pink.


4. Add in the lotus stems. Saute for 2-3 minutes.
5. Add in the chana dal. Saute for 3 more minutes.
6. Add in the pistachios and almonds. Mix well.
7. Add in the spices and water. Mix well. Let it cook till all water has dried up. Take off flame.
8. Add in the salt and pass this mixture through a blender.
9. Holding a skewer in one hand, take a ball of this minced mixture in the other hand.
10. Press the mince to the skewer and shape into a sausage like kabab.
11. Heat up the grill or tandoor. Grill the kababs, regularly basting them.
12. Serve hot with mint chutney.


Mint Chutney

Ingredients:
Mint - 1 Bunch
Coriander - 1 Bunch
Green Chillies, roughly chopped - 2
Ginger, peeled and roughly chopped - 1" piece
Garlic, peeled and washed - 4 cloves
Lemon Juice - 2 tsp
Salt - To Taste

Method:
1. Wash mint and coriander. Cut off their roots.
2. Put them in a blender along with all other ingredients and blend into a smooth paste.
3. Adjust seasoning. Chill and serve.

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Tangdi Kabab (Grilled Chicken Legs)

The biggest worry one has while inviting people over is what to keep for snacks. It gets compounded when the invitees are foodies or have been over many a time at your place. having a relatively smaller friend circle I face this dilema many a times. So much so that, my wife and kids enjoy seeing me staring at a chicken (one of the things) wondering what to do with it.

A few weeks back was a classic example. I had two of my friends coming over. One of them has just come back from Hong Kong where he was the executive chef of a successful Indian Restaurant, and the other who used to be a chef with the Taj Group and is still in the food industry. I knew it was going to be difficult to please the guys.

And then it struck me ...Tandoori Chicken Legs !!! The fastest mover in snacks and the easiest to make ( not too easy...underdone and it is a bloody affair ... literally). The photos do not do justice as I hardly had time to click any ...they just flew from the grill :)

Tangdi Kabab

Ingredients

Chicken legs (Tangdi) - 10
Ginger Garlic Paste - 4 Tsp
Gramflour (Besan), roasted - 1 Tblsp
Onion Paste - 4 Tblsp
Amchoor - 2 Tsp
Black Cumin Seeds (Shah Zeera) - 1 Tsp
Mustard Seeds (Rai), powdered - 1 Tsp
Turmeric Powder (Haldi) - 1 Tsp
Red Chili Powder - 2 Tsp
Coriander Powder (Dhania Powder) - 1 Tsp
Kasoori Methi - 1 Tsp
Vinegar - 2 Tbslp
Cream - 1/2 Cup
Yogurt - 4 Tblsp
Salt - To taste
Oil - For Basting

Method:
1. Wash & Clean the Chicken Legs. Make two cuts (1 inch wide) on each leg.
2. Mix all the other ingredients except oil. Marinate the chicken legs in this mixture.
3. Keep the marinated chicken aside for 5 hours in a cool place.
4. Heat the grill.
5. Place the chicken legs on the hot grill and cook turning over and basting with oil atleast 3-4 times.
6. Serve hot with onion rings and mint chutney.

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Achari Chicken Tikka

It's been a jet setting year so far ...I mean I have traveled more in the last 2 months than I have in 2007 & 2008 combined. Going by the writing on the wall, it's only going to increase. One thing that travel surely does is expose you to different cuisines. You miss cooking, but your palate gets more global and you gather new dishes to cook in your kitchen arsenal. Last to Last week I was in Goa, and though we were all busy on company off site, the food was out of the world. I took time to visit all the restaurants in the Hotel we stayed in and the Goan restaurant blew me away.
I managed to sweet talk the chef in parting with a few recipes and even take a video of them. Sadly, the video is in bits and resting with colleagues who, since we have come back, are either on a vacation or out sick. More on that in the posts to follow.
The recipe featured here was tried when my direct reports had dropped in for a friday night bash a few weeks ago. The night was wild as it is always when guys get together and there is booze flowing like water. Don't read too much into it and do not let your imagination run wild. It was nothing like a freaked out bachelors party. Wild, as in, everyone was relaxed and speaking their mind out.

Achari Chicken Tikka Ingredients:
Chicken, Boneless, cut into 1" dices - 200 gm
Ginger garlic paste - 2 Tblsp
Onion Paste - 2 Tblsp
Lemon Juice - 2 Tblsp
Red Chili Powder - 1 Tsp
Yogurt, whisked - 1 Cup
Green Chili, finely chopped - 1
Mustard Oil - 3 Tblsp
Black Salt - 1 Tsp
Salt -To Taste

Achari Masala
Fennel (Saunf) - 2 Tsp
Corriander Seeds - 2 Tsp
Fenugreek Seeds (Methi Dana) - 1 Tsp
Black Cumin Seeds (Shah Zeera) - 2 Tsp
Onion Seeds (Kalonji) - 1 Tsp
Mustard Seeds (Rai) - 1 Tsp

Method:
1.Roast the achari masala ingredients slightly. Cool and powder coarsley in a grinder or with a pestle.
2. Make a marinade by whisking yogurt, mustard oil, red chili powder,ginger-garlic paste, onion paste, lemon juice, chopped green chillies, black salt, salt and the powdered achari masala.
3. Marinate the chicken dices in this mixture and leave aside in a cool place for an hour.
4.Pre-heat oven.
5. Skewer the marinated chicken dices and roast in the oven.
6. Rotate the skewers as much as possible. This will ensure even cooking at all sides.
7. Baste with oil frequently. This prevents chicken from drying and makes it more juicy.
8. Serve hot with onion rings and lemon wedges.

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Lachhedar Aloo - Tandoori Fare for the vegans

After my ode to butter chicken in my last post, I drift further up north and into the Pakistani territory to bring out some cuisine from there. My grandfather migrated to India after partition and left his house in Sialkot to establish himself in Delhi.

On my different visits to UK and US, one thing that came out very strongly was that a lot of Restaurants serving Indian Cuisine ( they stated so on their billboards and at the entrance - Finest Indian Cuisine) was run by either Bangladeshi's or Pakistani's. So you found eateries with names like 'Jewel of India', 'Taj Mahal', 'Delhi Durbar' owned and operated by people who had never been to the places their restaurants stated to be from.
Quite frankly, I have nothing against them. Overseas, we are all the same, and believe you me I found them extremely hospitable even at their homes, even though I was from another country.
The cuisine from Pakistan is rich in its own right. The different regions still preserve their culinary heritage. One such region in Balochistan.
Balochistan, is the rugged western frontier province in Pakistan. It happens to be the largest province in the country and is named after the Baloch which are Iranian people. Quetta is its capital. Quetta, a name in pashto language translated means 'Fort'. The region is known for its exotic fare of kebabs. Though most if its cuisine is mutton based, I managed to find a dish to excite the vegans.

Lachhedar Aloo

Ingredients:

5 Potato slices disjoined,
1 tsp Amchoor powder
1 Tsp Kasoori Methi
2 Tsp Garam Masala powder
2 Tsp Cumin Powder (Zeera)
3 Tsp Ginger Garlic Paste
1 tsp Oil
Salt
1 tsp Red chilli powder
2 tsp Cheese grated
1 tsp Hung curd
1 tsp Roasted chana powder

Method:

1. Clean and peel potatoes.Slice disjoined. ( Parboil if you are going to grill in Microwave. Takes a long time otherwise)
2. Prepare marination with grated cheese, hung curd, ginger-garlic paste, garam masala, kasoori methi powder, amchoor powder, jeera powder, roasted chana powder, red chilli powder, oil and salt.
3. Add the potatoes to the marinade. Keep chilled for an hour.
4. Take a skewer and skewer the marinated potato one by one and roast it in the tandoor till it turns golden brown.
5. Serve hot with mint chutney.

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Murgh Malai Tikka ( Creamy Chicken Kababs )

The quintessential Punjabi favorite. Simply put, they are skewered cubes of boneless chicken that are cooked in a tandoor ( Indian Clay oven ). Hell, I dont have one in my house, but it is easily replicated in a microwave with convection.
Ingredients:
Boneless Chicken ( Cut into cubes) - 300 gms / 2 pieces of breast
Lemon Juice - 3 tsp
Butter - 30 gm
Marinade:
Plain Yoghurt ( nicely whisked) - 50 gms
Ginger-Garlic Paste - 1 Tblsp.
Double Cream - 1 Tbslp.
Green Cardamom (Seeds Only) - 3-4
Cumin Powder - 5 gm
Grated Nutmeg - 3 gm
Cheddar Cheese ( Finely Grated ) - 4 Tblsp
Green Chillies (Finely Chopped) -2
Salt - To Taste
Method:
1. Mix all the ingredients of the marinade and mix together to a smooth consistency. Marinate the chicken cubes in this marinade and leave for an hour in a refrigerator.
2. Skewer the Chicken cubes and grill / barbecue them turning them from time to time, till they are cooked through and turned light brown .
3. Halfway through the cooking, baste them with melted butter. ( This also prevents the kababs from drying).
4. After they are done, remove them from the skewers, and sprinkle remaining lemon juice on top.
5. Serve Hot with a Mint corriander chutney.

Note:
1. If you are using woodden /bamboo skewers, soak them in cold water for 15 minutes before putting the chicken cubes. This will prevent them from getting burnt on the grill.
2. If you are using microwave, put it convection for 20 minutes at 250 deg.
3. To get a variation you can also mix 20 gm of cashewnut paste into the marinade.

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