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TANDOORI CHICKEN KEBABS

Ingredients:
Boneless chicken breasts - 4 (175 gms each)
Lemon juice - 1 tbsp
Tandoori paste - 3 tbsp
Natural yogurt - 3 tbsp
Garlic clove  - 1 (crushed)
Coriander leaves - 2 tbsp
Small onion - 1 (cut into wedges and separated into layers)
Oil for brushing
Salt and ground pepper

Method:

  • Chop the chicken breasts into 1" cubes, place in a bowl and add the lemon juice, tandoori paste, yogurt, garlic, coriander  and seasoning. Mix well.
  • Cover and set aside for 15 minutes.
  • Preheat the grill. Thread alternate pieces of chicken and onion on to four skewers.
  • Brush the onion with a little oil, lay on a grill rack and cook under a high heat for 10-12 minutes, turning once.
  • Garnish the kebabs with fresh coriander and serve at once with pulao rice or naan bread.
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4

Dondakaya Masala (Gherkins Masala) curry

Ingredients:
Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste


For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp


Method:
Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.