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  • 1 kilogram Chicken Broiler (skinned and cut into 8 to 10 pieces)
  • 1 tsp. Ginger Paste (Pisi Adrak)
  • 1 tsp. Garlic Paste (Pisa Lehsan)
  • Salt (to taste)
  • 1 cup Plain Yogurt (placed in a colander to drain out any excess water)
  • 2 Cloves (Loung)
  • tsp. Cinnamon Stick (Dal Cheeni) (broken)
  • tsp. Black Cumin Seeds (Kaala Zeera) (roasted & powdered)
  • A large pinch of Saffron (Zaafraan)
  • 2 tbsp. Lime Juice
  • cup Refined Flour
  • 1 Egg (slightly beaten)
  • 1 large Onion (sliced into rings)
  • 1 tbsp. Mint Leaves (Podina) (chopped - for garnish)
  • 1 Lemon (Nimbu) (cut into wedges)

  1. Wash the chicken throughly with warm water and wipe dry. Prick in 2-3 places and mix chicken with all of the ingredients, (except those for garnishing). Set aside; and let chicken marinate for 2-3 hours.
  2. Just before serving, place on a drip tray and grill until it turns light brown, or bake in a 350 degree pre-heated oven for 15-20 minutes, or until well done.
  3. Serve, garnished with onion rings, mint and lemon wedges.

  1. For even better results, cook chicken in a tandoor if available.

  2. A drip-tray is essential, because the drippings should have a means of escape, otherwise the chicken will be soggy.

Nutrition Facts Per Serving:

Degree of Difficulty: Medium
Recipe Category: Kabab/Grill & Low Carb
Recipe Ethnic Group: Indian

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