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Eid Ka Murgh Kebab (Chicken Kebab)
From the book
Ammu: Indian Home-Cooking To Nourish Your Soul
Over 100 accessible Indian recipes from Asma Khan
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Introduction from Asma Khan
Unlike a dinner party, when all the guests arrived at the same time, on Eid visitors would drop in all day and the food had to be constantly replenished as new guests arrived. The chicken kabab was marinated the night before and skewered on thin metal sticks or seekhs in the morning, ready to be cooked when required. This kabab can be grilled indoors or cooked on a barbecue. The chicken can also be cooked without skewers – spread it on a foil-covered baking tin and cook under a preheated medium grill. This is really good with Saag ka Raita (page 50 of Ammu) and Khaas Aloo (page 208).
Ingredients
Method
Put the chicken in a bowl, add all the remaining ingredients and mix well. Marinate overnight in a covered container in the fridge.
Let the chicken come to room temperature before cooking.
Preheat the grill to medium and skewer the chicken. Do not pack the skewers tightly as this will prevent the chicken from cooking evenly. Cook for 7–10 minutes, turning the skewers frequently.
Serve hot, with lemon wedges.
Reviews
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