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#Post#: 1384--------------------------------------------------
Chicken Kalimiri Kebab Recipe
DIR By: Alfonso21
Date: August 16, 2013, 10:21 pm
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Chicken Kalimiri Kebab Recipe
Kalimiri kebab recipe is one of the most popular ones in North
India. You will find this chicken kebab on almost every Punjabi
restaurant menu. However, you will be surprised to know that
this is also one of the easiest Indian appetisers to make at
home. If you get the right kalimiri kebab recipe, you can easily
prepare it at home.
The most important ingredient for chicken kalimiri kebab is
freshly ground pepper. ‘Kalimiri ‘ basically means black pepper.
And you need to do is make ample use of black pepper for the
kalimiri kebab recipe. This chicken kebab is usually made with
succulent pieces of boneless meat. Ideally, you should be trying
the kalimiri kebab recipe in the Tandoor. But here we have given
you a microwave recipe for this chicken kebab.
Ingredients
Chicken- 500 grams (boneless pieces)
Freshly ground pepper- 3tbsp
Ginger garlic paste- 2tbsp
Green chillies- 3
Onion- 1
Kalounji or onion seeds- ½ tsp
Coriander leaves- 2 stalks (chopped)
Garam masala powder- 1tsp
Lemon juice- 1tbsp
Curd- 2tbsp
Salt- as per taste
Oil- 1tbsp
Procedure
Rub 2tbsp black pepper and salt on the chicken pieces .
Sprinkle lemon juice and leave it aside for 15 minutes.
Grind onion and green chillies in the mixer grinder. Now
apply the ginger garlic paste and the onion-green chillies paste
on the chicken pieces.
Add 1tbsp pepper , onion seeds, garam masala powder and
coriander leaves to the curd. Mix it up well.
Now marinate the chicken pieces with the curd marinade.
Leave it aside for 30 minutes.
Meanwhile pre-heat the microwave to 300 degrees.
Now place the marinated chicken pieces with the marinade in
baking dish.
Sprinkle oil on the chicken pieces and place the dish on a
grill.
Grill the the chicken kebabs for 10 to 15 minutes on 80
percent power.
Then turn around the pieces of chicken pieces and grill for
another 10 minutes.
Remove the baking dish from the oven.
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