Chicken Kabab, a delicious chicken dish made from the marinated chicken, thread into the skewer and cook it on the oven/ grill. In today's recipe, i will be sharing the recipe to cook in the oven. As winter is in peak here, i always find reason to turn on my oven, in addition to the sweet treats, i'm making this kind of kabab frequently now. Not only it's delicious, it's easy to put it together. You can marinate the chicken and keep it in refrigerator over night, the next day, bring it to room temperature, thread into the skewer and it's ready to go into the oven.It can be served as starter or as side dish for rice or even you can stuff inside your flat breads and make it as roll.
If you have been following me on Instagram, you might knew about the cauliflower kabab that i had shared recently, since i got few dms on how to make it,the same day, i shared the written recipe alone in that post, will post detail step by step instructions soon, in the mean time, you can keep this as reference and make the cauliflower kabab too. Now coming back to today's recipe, make sure to cut the chicken into equal size to ensure even cooking. Next, if you're making kabab in the oven for first time, keep an eye on the chicken after 18-20 mins since every oven is little different and the time may varies in your oven.That's it, now let's check out on how to make this chicken kabab.
Procedure
Chicken Kabab in Oven
Preparation Time : 2 hrs | Cooking Time : 25 mins | Serves : 2 to 3
Recipe Category: Chicken | Recipe Cuisine: Indian
Recipe Category: Chicken | Recipe Cuisine: Indian
Ingredients
Boneless Chicken - 1/2 lb
Curd -1/4 cup
Ginger Garlic Paste - 1 tbsp
Turmeric powder - 1/4 tsp
Red Chili Powder - 1 tsp
Coriander Powder - 2 tsp
Garam Masala Powder - 1/2 tsp
Salt - to taste
Oil - 1 tbsp
Lemon Juice - 1 tbsp
Red food color - few drops(optional)
Dried kasturi methi - 1 tsp
Capsicum - 1/4 cup (cubed)
Onion - 1/4 cup(cubed)
Boneless Chicken - 1/2 lb
Curd -1/4 cup
Ginger Garlic Paste - 1 tbsp
Turmeric powder - 1/4 tsp
Red Chili Powder - 1 tsp
Coriander Powder - 2 tsp
Garam Masala Powder - 1/2 tsp
Salt - to taste
Oil - 1 tbsp
Lemon Juice - 1 tbsp
Red food color - few drops(optional)
Dried kasturi methi - 1 tsp
Capsicum - 1/4 cup (cubed)
Onion - 1/4 cup(cubed)
Cut the chicken into bite size, clean the chicken well and pat dry with paper towel, in a bowl add curd, spices(red chili, turmeric, coriander & garam masala powder),ginger garlic paste & salt.Mix it well together.
Next add oil, lemon juice, food color(if using) & kasthuri methi and mix it well.
Add chicken, onion & capsicum into the marination and mix it well together. Cover it with lid and let it marinate for minimum 2 hrs.
Preheat the oven at 425 F. Place a parchment/ foil paper on the bottom of the baking tray, thread chicken, onion & capsicum alternatively on to the skewers and place it on the baking tray without touching the bottom of the tray.
Bake it in the preheated oven for 20- 35 mins. Rotate the tray twice in between the baking time for even cooking.
Delicious Chicken Kabab is ready to serve. Serve it with mint chutney & some lemon wedges.
Notes:Next add oil, lemon juice, food color(if using) & kasthuri methi and mix it well.Add chicken, onion & capsicum into the marination and mix it well together. Cover it with lid and let it marinate for minimum 2 hrs.Preheat the oven at 425 F. Place a parchment/ foil paper on the bottom of the baking tray, thread chicken, onion & capsicum alternatively on to the skewers and place it on the baking tray without touching the bottom of the tray.Bake it in the preheated oven for 20- 35 mins. Rotate the tray twice in between the baking time for even cooking.Delicious Chicken Kabab is ready to serve. Serve it with mint chutney & some lemon wedges.- You can marinate the chicken previous night itself and keep it in the refrigerator.
- Make sure that the baking tray has enough depth and keep the skewers on the rim of the tray so that the chicken doesn't touch the tray.
- If you're using bamboo skewers, soak them in the water for 20 mins before baking to ensure that it doesn't get caught fire while baking.
- Lining the tray with foil/parchment paper to capture the dripping and also it helps to clean the tray easily.
- Cooking at high temperature helps to retain the moisture.
- Instead of oven cooking, it can be grilled or pan fried too.
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