Ingredients with Measurements:
- 500g boneless chicken, cut into small pieces
- 2 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tbsp lemon juice
- Salt, to taste
- 2 tbsp vegetable oil
- 2 tbsp butter
- 1 onion, finely chopped
- 1 green chili, finely chopped
- 1/4 cup fresh coriander leaves, finely chopped
- 2 tbsp gram flour (besan)
Special equipment needed:
- Skewers
- Grill or oven
Step-by-step instructions:
1. In a large bowl, mix together the chicken, ginger-garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, lemon juice, and salt. Marinate for at least 30 minutes.
2. Preheat the grill or oven to 180°C.
3. Thread the chicken onto skewers and brush with vegetable oil.
4. Grill or bake the chicken for 10-15 minutes, turning occasionally, until cooked through and lightly charred.
5. In a separate pan, melt the butter and sauté the onion and green chili until softened.
6. Add the gram flour and cook for 1-2 minutes until lightly browned.
7. Remove the chicken from the skewers and add to the pan with the onion mixture.
8. Toss to coat the chicken in the onion mixture and cook for a further 2-3 minutes.
9. Garnish with fresh coriander leaves and serve hot.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Grill or oven at 180°C
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 15g
Protein: 25g
Carbohydrates: 15g
Fiber: 3g
Sugar: 3g
Sodium: 500mg
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Gram flour can be substituted with all-purpose flour or cornstarch.
Variations:
- Add diced bell peppers and tomatoes to the skewers for a colorful and flavorful variation.
- Use different spices or spice blends for a different flavor profile.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning.
- Don't overcrowd the skewers to ensure even cooking.
- Use a meat thermometer to ensure the chicken is cooked through.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven or microwave until heated through.
Presentation ideas:
Serve on a platter with fresh coriander leaves and lemon wedges.
Garnishes:
Fresh coriander leaves
Pairings:
Serve with naan bread, rice, or salad.
Suggested side dishes:
- Cucumber raita
- Mint chutney
- Onion salad
Troubleshooting advice:
- If the chicken is not cooked through, continue cooking until the internal temperature reaches 75°C.
- If the chicken is dry, marinate for longer or brush with butter before serving.
Food safety advice:
- Always wash hands and utensils before and after handling raw meat.
- Cook chicken to an internal temperature of 75°C to ensure it is safe to eat.
Food history:
Daru Kebab is a popular Indian dish that originated in the northern state of Punjab.
Flavor profiles:
Spicy, savory, aromatic
Serving suggestions:
Serve hot with naan bread, rice, or salad.
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Region: Indian