RECIPE:
2 chicken breast - cut into small cibes or stripes
2 bunch coriander
1/2 bunch mint
ginger and garlic paste - 1 tsp each
hung yugurt 2 tbsp
i medium oniion
4 green chillied
salt
black pepper
trumeric 1/2 tsp
garam masala 1/2 tsp
lime juice - 1 lime
jayfal and jayitri 1/4 tsp
oil 1 tbsp
- grind in coriander, mint, onion and green chillies to a fine paste. it will be more than u need so u can keep for later in the chiller(thats wat i did)
--add in the chicken, hung card and the rest of the ingredients. give it a seasoning check. marinade overnight
- next day put them in skewers and bake. i grilled for the last 5 mins, u need to check whn u feel its done and dry.
tips: to make hung curd from normal yugurt: in a strainer put two layers of kitchen roll and pour in ur yugurt. keep for about an hour in the freezer over a
bowl. u will get very thick yugurt witout water. that works best for kababs.
Courtesy: Ranna Banna facebook Group.
2 chicken breast - cut into small cibes or stripes
2 bunch coriander
1/2 bunch mint
ginger and garlic paste - 1 tsp each
hung yugurt 2 tbsp
i medium oniion
4 green chillied
salt
black pepper
trumeric 1/2 tsp
garam masala 1/2 tsp
lime juice - 1 lime
jayfal and jayitri 1/4 tsp
oil 1 tbsp
- grind in coriander, mint, onion and green chillies to a fine paste. it will be more than u need so u can keep for later in the chiller(thats wat i did)
--add in the chicken, hung card and the rest of the ingredients. give it a seasoning check. marinade overnight
- next day put them in skewers and bake. i grilled for the last 5 mins, u need to check whn u feel its done and dry.
tips: to make hung curd from normal yugurt: in a strainer put two layers of kitchen roll and pour in ur yugurt. keep for about an hour in the freezer over a
bowl. u will get very thick yugurt witout water. that works best for kababs.
Courtesy: Ranna Banna facebook Group.
