This traditional dish dates back to the royal kitchens of the Mogal Empire in India. Traditionally it is cooked in a tandoor, however it can be cooked on a braai too, you will get the same smokey flavor. Thank you to Kings Lodge , Bandhavgarh National Park in India for sharing their delicious recipe with me.
- 1/2 Kg chicken breasts
- 1/2 Cup natural yogurt or lacto
- 1/2 Table spoon of ginger paste
- 1/2 Table spoon of garlic paste
- 1 Teaspoon Garam Masala
- 1 Teaspoon Red Chili powder ( or to taste)
- 1/4 Teaspoon of pepper
- 1 Teaspoon of Coriander powder
- 1/4 Teaspoon of salt
- 1 Teaspoon of Tumeric
- 1 Teaspoon of dried Fenugreek
- 1 Tablespoons of lemon juice
- 3 Tablespoons of oil
Soak kebab sticks in water for 30 minutes. Chop up chicken into kebab size pieces and thread onto kebab sticks
Marinade
In a glass bowl – add yogurt or lacto – then add ginger, garlic, garam masala, 1/2 teaspoon red chili powder,salt, turmeric, fenugreek, pepper and coriander. Add 1 tablespoon of oil and 1 tablespoon of lemon juice and mix well. Marinate the chicken kebabs for 6 hours
Braai Basting Sauce
- 2 tablespoons of oil
- 1/2 teaspoon chili powder ( or to taste)
Cook on a braai grid over the coals until meat is tender, baste with oil basting sauce as you turn the kebabs.
