Chickenharikebab Recipes

Steps:

• Mix the yogurt, oil, lemon juice, oregano, coriander, paprika, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until fully blended. Add the chicken and mix to coat. Cover and refrigerate for 2 to 4 hours.
• Preheat a grill pan or outdoor grill for cooking over medium-high heat. Thread the marinated chicken onto the soaked skewers, about 5 pieces per skewer, taking care not to pack the chicken pieces too tightly.
• Grill the skewers until the chicken is cooked through (an instant-read thermometer should register 165 degrees F), about 4 minutes per side. Serve immediately.

Steps:

• Heat oil.
• Add chicken.
• Fry on low hear till the water in the chicken dries.
• After the water dries fry the chicken in the oil till it turns light brown.
• Add salt, red pepper, ginger and garlic.
• Cut tomatoes and add in the chicken.
• Cover the wok/pot and cook at low heat.
• Let the tomatoes cook and when you see the oil on the chicken, sprinkle fresh coriander.
• Chicken Karahi is prepared.
• Serve Hot!
• P.S: You can also add 1 tbsp of Achar Gosht Masala available at the Asian grocery stores.

Steps:

• For the karahi curry sauce: heat the oil in a pan, add the onions, garlic and chillies and fry over a medium heat for approximately 10 minutes or until the onions are caramelised.
• Add the cumin, coriander, turmeric, salt and garam masala and stir. Mix in the ginger and pureed tomatoes and cook for 1 minute, stirring. Add the water and cook for about 5 minutes or until the oil surfaces. Remove from the heat and keep warm.
• For the chicken: heat the oil in a wok or heavy-based frying pan and add the chicken. Stir-fry over a medium heat for 8-10 minutes or until the chicken is golden brown all over. Stir in the karahi curry sauce and simmer for 2-3 minutes. Garnish with cilantro leaves.

Steps:

• Whisk yogurt, lemon juice, olive oil, ketchup, garlic, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a bowl.
• Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides. Cover bowl with plastic wrap and refrigerate 2 to 8 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick "log" shape.
• Place kebabs on grill. Do not try to turn them until they begin to unstick from the grill, 3 or 4 minutes. Turn kebabs and grill the other side 3 or 4 minutes; turn. Continue cooking and turning until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Heat oil in a large pot or karahi over high heat. Add chicken pieces and cook until starting to brown, about 5 minutes. Add water, cumin, salt, ginger and garlic paste, red chile powder, and turmeric; cook and stir until fragrant, about 30 seconds.
• Stir tomatoes and green chile peppers into the pot. Reduce heat to low, cover, and cook until chicken pieces are no longer pink at the bone, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Sprinkle cilantro leaves over the chicken and cook until the leaves look slightly wilted, about 30 seconds.

Steps:

• Mix the marinade ingredients with some seasoning. Add the chunks of chicken, mix well, cover and chill. Leave to marinate for at least 2 hours or overnight.
• Soak 12 bamboo skewers in cold water - this will prevent them burning when cooking (or use metal skewers). Thread the marinated chicken onto the skewers (discard any remaining marinade), alternating with pieces of pepper and onion. Brush the skewers lightly with oil and season.
• Heat the grill to high. Grill the kebabs for 15 minutes, turning every few minutes, until golden and lightly charred. The veg should be tender, and the chicken cooked through, so it easily slides off the skewers.
• Warm the flatbreads in a griddle pan or dry frying pan on a medium heat until golden and toasted. Serve with the kebabs, lettuce, chilli sauce, extra yogurt and squeeze over some lemon just before eating.