Ingredients:
- Khashkhash (Poppy seeds) 2 tbs
- Sabut dhaniya (Coriander seeds) roasted 1 & ½ tbs
- Zeera (Cumin seeds) roasted 1 & ½ tbs
- Javitri (Mace) ¼ piece
- Jaifil (Nutmeg) ¼ piece
- Badi elaichi (Black cardamom) 1
- Pyaz (Onion) fried ½ Cup
- Chicken fillets 600g
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Kacha papita (Raw papaya) paste ½ tbs
- Dahi (Yogurt) ½ Cup
- Lemon juice 1 tbs
- Namak (Salt) 1 tsp or to taste
- Lal mirch powder (Red chilli powder) ½ tbs or to taste
- Kali mirch powder (Black pepper powder) 1 tsp
- Zarda ka rang (Orange food color) ¼ tsp
- Garam masala powder ½ tsp
- Tatri (Citric acid) 1 pinch
- Sarson ka tel (Mustard oil) 3 tbs
- Charcoal for smoke
- Makhan (Butter)
Directions:
In a spice mixer,add poppy seeds,coriander seeds,cumin seeds,mace,nutmeg,black cardamom & blend to make powder.
Add fried onion,blend well & set aside.
Cut chicken boneless fillet into thin slices with the help of knife.
In a bowl,add chicken pieces,ginger garlic paste,raw papaya paste,yogurt,lemon juice,ground spices & onion,salt, red chilli powder,black pepper powder,orange food color,garam masala powder,citric acid & mix well,cover & marinate for 3-4 hours.
Add mustard oil & mix well.
Thread chicken into metal skewer (makes 4-5).
Grease cast iron pan with oil & grill chicken skewers on medium low flame from all sides until done (6-8 minutes),keep turning sides in between and basting with oil and finish it off on open flame for better result.
Give coal smoke for 2 minutes.
Finish it off on open flame for better result (optional).
On hot sizzler plate,add butter and let it melt.
Add onion rings,red bell pepper,capsicum and place chicken skewers.
Garnish with lemon slices and serve with chutney!
Ajza:
- Khashkhash (Poppy seeds) 2 tbs
- Sabut dhaniya (Coriander seeds) roasted 1 & ½ tbs
- Zeera (Cumin seeds) roasted 1 & ½ tbs
- Javitri (Mace) ¼ piece
- Jaifil (Nutmeg) ¼ piece
- Badi elaichi (Black cardamom) 1
- Pyaz (Onion) fried ½ Cup
- Chicken fillets 600g
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Kacha papita (Raw papaya) paste ½ tbs
- Dahi (Yogurt) ½ Cup
- Lemon juice 1 tbs
- Namak (Salt) 1 tsp or to taste
- Lal mirch powder (Red chilli powder) ½ tbs or to taste
- Kali mirch powder (Black pepper powder) 1 tsp
- Zarda ka rang (Orange food color) ¼ tsp
- Garam masala powder ½ tsp
- Tatri (Citric acid) 1 pinch
- Sarson ka tel (Mustard oil) 3 tbs
- Charcoal for smoke
- Makhan (Butter)
Directions:
Spice mixer mein khashkhash,sabut dhania,zeera,javitri,jaifil aur badi elaichi dal dein aur blend ker ka powder tayyar ker lein.
Fried pyaz dal ker ache tarhan blend ker lein & side per rakh dein.
Chicken boneless fillets ko knife ki madad sa thin slices mein cut ker lein.
Bowl mein chicken pieces,adrak lehsan paste,kacha papita paste,dahi,lemon juice,ground spices & onion,namak,lal mirch powder,kali mirch powder,zarda ka rang,garam masala powder aur tatri dal ker ache tarhan mix karein aur dhak ker 3-4 hours kliya marinate ker lein.
Sarson ka tel dal ker ache tarhan mix ker lein.
Chicken ko metal skewers per laga lein (makes 4-5).
Cast iron pan ko oil sa grease karein aur chicken skewers ko darmiyani halki ancch per tamam sides sa grill ker lein (6-8 minutes),bech bech mein sides change ker lein aur oil lagatay rahein aur bad mein jaltay hoye chulhay per paka lein.
2 minutes kliya koyla ka dhuwan dein aur jaltay hoye chulhay per paka lein.
Hot sizzling plate per makhan dal ker melt ker lein.
Achay result kliya direct chulhay per paka lein (optional).
Pyaz rings,red bell pepper,shimla mirch aur chicken skewers rakh dein.
Lemon slices sa garnish karein aur chutney ka saath serve karein!
