It happens sometimes that we daydream of a dish and then we realize that our tongue is actually craving for that dish. Ofcourse, this happens to me all the time.
And recently it happened to me when I was fasting (imagine that!). I had an irresistible urge to taste these kebabs. Since I was fasting, I didn’t have all the ingredients ready. So I relied on a site that I use often in such situations to cover up for my lack of preparation. The site is foodbanana.com and they provide all ingredients per-packed for a particular dish. When I’m in a hurry, this really simplifies my cooking…you should try it yourself.
Now you don’t need to go to the market to buy boneless chicken or capsicum and there’s no need to worry about curd either. They provide everything and you just need to follow the instructions. Your food desires will become a reality in no time.
Equipment and Utensils
Nonstick Frying Pan
200 grams (1 cup) Boneless Chicken cut into 1 inch pieces
200 grams (1½ cup) Tri Color Capsicum square pieces
1½ tablespoons Vegetable Oil
60 gm Hung Curd
2 tablespoons Kebab Masala
½ teaspoon Salt
1 teaspoon Ginger-Garlic Paste
Put all ingredients mentioned under the tag ‘For Marinate’ into a bowl.
Mix them well to form a smooth paste.
Add chicken and capsicum pieces and coat them well with the paste.
Let it sit in the marinate for 20 to 30 minutes.
After that take bamboo skewers and arrange all pieces on them.
Next put oil in a frying pan and keep it on medium high heat.
When oil gets hot arrange all skewers in the pan.
Keep rotating them in the pan so that they get cooked from all sides.
Switch off the gas when you can see black spots forming on the kebabs.
Serve them hot with mint or coriander chutney.
Preparation Time: 5 minutes
Marinating Time: 30 minutes
Cooking Time: 20 minutes
Number of Servings: 2
Total Calories: 488.1 Kcal
Fat: 29.6 gm
Protein: 51.7 gm
Carbohydrates: 16.6 gm
Calcium: 169 mg
Fiber: 2.01 gm