AFGHANI CHICKEN KEBAB IN A PAN

 


Hi friends, welcome back to my blog. Today I am sharing an easy, flavorful and delicious recipe of Afghani Chicken Kebab which you can easily make in a pan or skillet at home. The ingredients used in making this Afghani Chicken kebab are easily available in most of our kitchens.


Few major ingredients that add a distinct flavor and taste to this Afghani Chicken kebab are cinnamon powder, vinegar, and red chilli flakes. These along with other spices make the chicken juicy and yummy. If you do not have cinnamon powder, just take a handful of cinnamon sticks and grind it in a mixer grinder to a fine powder. You can keep this spice powder in an air tight container and use in different recipes as required.

Make sure to marinate the chicken with all these ingredients for at least 4 hours for the flavors to soak in to the chicken. I usually marinate the chicken pieces and place it in my freezer for a couple of days. Then I keep the marinated chicken outside for a few hours, so that it comes to room temperature and then cook the Afghani Chicken Tikka in my flat pan/ skillet.

So, let's move on to the recipe of making Afghani Chicken tikka at home without oven.

Ingredients

1/2 kg boneless chicken
1/2 tsp red chilli powder
1/2 tsp black pepper powder
1/2 tsp cumin powder
1/4 tsp cinnamon powder
1/4 tsp red chilli flakes
2 tbsp curd/yogurt
1/2 tbsp vinegar
1/2 tbsp garlic paste
1/2 tbsp lemon juice
1 tsp salt (or to taste)
1 tbsp tomato ketchup
1 tbsp oil

Oil for cooking the chicken
Bamboo sticks
Flat pan/ skillet/ Tava

Method

  • Wash and clean the chicken pieces and cut into small pieces.
  • Pat it with a kitchen towel to remove all the moisture.
  • Then take a large bowl, add all curd, garlic paste, vinegar, red chilli, cinnamon, pepper and cumin powders, red chilli flakes, tomato ketchup, lemon juice, salt and oil and mix everything well.
  • Add the chicken pieces and coat well with the marinade.
  • Close a lid and set aside for at least 4 hours or freeze it in an airtight container if you are cooking after a few days.
  • Then heat a pan and brush with some oil.
  • Take Bamboo sticks and insert the chicken through the skewers.
  • Place the bamboo sticks with the chicken on the pan and cook in low flame while turning the sticks in between till the chicken gets dark brown spots and is cooked on all sides.
  • Brush with some oil if necessary in between.
  • Once done, transfer to a plate and serve hot with onions, lemon wedge, coriander leaves and any dip of your choice.





Thanks for visiting my blog. I hope you like this post and will try out  the recipe at home. For more chicken recipes like Tandoori Chicken, Chicken kofta curry, White Chicken gravy, Chicken dum biryani, etc., you can check out the below page.

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