November 10, 2016


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


  • 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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