Chicken silk kebab Recipe

Chicken silk kebab Recipe
Chicken silk kebab

Chicken silky kebabs, many people like to eat in restaurants.  If you want you can make it at home.  Many people have microwaves, but do not do anything special except heating food in the microwave, because the method is not known.  This method is written especially for them.  Start with this, gently wrap your hands in microwave cooking.  One more thing, if you do it this way, you will not need to marinate the chicken for a long time and you will be able to cook it immediately.  So if you want to make kebabs on short notice, this method is a jury match.


1. Boneless chicken, 1.5 inches by 3 inches stripped - 500g
2. Garlic - Big Koya, 6 p.m.
3.  Ginger - 1 inch by 2 inch pieces
4. Leaf lemon juice - 1 teaspoon
5. Kashmiri Lankar Powder - 1 tbsp
6. Whole cumin or cumin powder - 1 teaspoon
7. Whole coriander or coriander powder - 1 teaspoon
8. Fennel - 1 teaspoon
9. Bay leaves - two
10. Whole pepper or black pepper powder - half a teaspoon
11. Kasauri fenugreek - 2 teaspoons
12. Whole hot spices - 1 inch cinnamon, 4 small cardamoms, 6 cloves
Or hot spice powder - 1 teaspoon
13. Talk yogurt - 100 grams
14. Fresh cream - 100 ml
15. Besan - 5 tablespoons
16. Ghee - 1 tablespoon
17. Ghee or butter for brushing - 1 tablespoon and white oil - as needed
18.  Salt - to taste


First pour the yoghurt into a strainer or tie it in a clean cloth and let it drip.
In convection mode, let the microwave preheat to 220 degrees Celsius, for 15 minutes or you can use the fast preheat option.
Marinate the chicken pieces with lemon juice and salt.
Take whole cumin seeds, whole coriander, fennel, bay leaves, whole black pepper, whole hot spices in a bowl and turn it in the microwave for thirty seconds.  When done, grind in a grinder.  If the spices are powdered, just take them in a bowl and turn them in the microwave for 15 seconds.
When the water of the curd falls off, rub it with the chicken and also rub the Kashmiri chilli powder.  Take garlic ginger paste and squeeze the juice.  Mix that juice with a mixture of chicken and curd.

Heat a tablespoon of ghee in a small pan and stir in the besan until the rawness of the besan is gone and a smooth mixture is formed.  Mix it with the chicken mixture and butter well.

Mix the spice powder that you have prepared.

Turn the Kasouri fenugreek powder in the microwave for 15 seconds and mix it with the chicken.

Give fresh cream, mix well.

Take a microwave proof, covered bowl.  Pour the chicken with the whole mixture into the bowl and cover.  Once the microwave is preheated, insert the bowl into the microwave.  In convection mode, set the time for 2 minutes at 220 degrees Celsius and let it bake.  When done, take it out and let it cool down a bit.  When you can hold it with your hands, pick up the pieces of meat and tie them to the skewers.
Place the shingles on a high grill rack between the two grill racks with the microwave.  Place a bowl under the grill rack to collect any dripping.
Heat the white oil and mix one teaspoon of ghee or butter in it.  Brush this oil mixture over the meats.
Put in the microwave and broil for 5 minutes.  Turn the skewers so that the back of the meat comes upwards.  Brush the meat mixture on the meat again. Brail for another 5 minutes.
Peel a squash, grate it and squeeze the juice.  Cut round rings of onion and garnish with lemon slices.  In a separate bowl, grate the onion, capsicum, carrot and beetroot.


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