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Clay oven cooking
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Here’s how to make that perfect tandoori kabab
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GRILL IT Chicken Seekh Kabab
Whether it is a rack of lamb, a piece of chicken or a fish tikka, the mastery of tandoori cooking lies in the meat being cooked while retaining its juices. Kababs should not be overcooked, as they tend to become hard and dry. The marinade should be a thick paste. And when using curd as a marinade, it should be hung so that excess liquid drains off. when curd or cream is being used as a marinade, add some flour or besan (gram flour) to avoid curdling. Here’s an authentic tandoori recipe .
Murg seekh kabab
Ingredients
Mince chicken: 350 gms
salt to taste
White pepper: 3 gms
Cardamom powder: 2 gms
Cashew and cheese paste: 50 gms
Cream: 25 ml
Ginger-garlic paste: 5 gms
Egg: 1
Garlic: 15 gms Lemon juice: 30 ml
Method
Wash the mince chicken thoroughly and pat dry.
For the first marinade, mix the ginger-garlic paste, lemon juice and salt into the chicken. Rub well and keep aside for about an hour.
For the second marinade, mix all the remaining ingredients with the chicken and keep aside for about two to three hours for the chicken to absorb the flavours of the marinade. Make four portions of the mince and skewer in an elongated kabab shape. Repeat the same after one inch gap till all four kababs have been skewered.
Roast in a moderately hot tandoor (clay oven) or over a charcoal grill for six to seven minutes. Alternatively, a preheated convectional oven at 350 degrees centigrade can be used. Remove from the tandoor, hang the skewer for two to three minutes to drain off the excess moisture. Baste with melted butter and roast for three to four minutes. Serve hot with mint chutney.
MONISH GUJRAL
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