Recipe ...
...
I did tell bia22 I’d give her a chicken kabab recipe. Here goes, then -
(I am giving possible proportions in brackets, but personally, I do it by taste)
Chicken pieces -
Boneless medium sized chunks would be good (No problem if boney stuff are used. However, in that case cooking time increases by at least 20 minutes and temperature decreases to 120-140 degrees centigrade)
(Say - 1 kilogram)
Take according to taste -
Salt (1 teaspoon)
Sugar (2 teaspoons)
Minced Garlic (3 teaspoons)
Minced Ginger (2 teaspoons)
Minced Onion (4 and 1/2 teaspoons)
Mashed Green Chillies(/not, it’s up to you) (1/2 teaspoon)
Ground Turmeric (1/2 teaspoon)
Ground Black Pepper (2 teaspoons)
Ground Cardamom (3/4 teaspoon)(- the green small ones)
Ground Cloves (3/4 teaspoon)
Ground Cinnamon (3/4 teaspoon)
Ground Red Chillies(/not, it’s up to you) (1/2 teaspoon)
Mix up well.
Add -
Lemon juice (2 tablespoons … More if you want to)
Yoghurt (2 tablespoons … More if you want to)
(White wine is a possible substitute if one doesn’t have either lemon or yoghurt at hand. Happened to me once not too long ago. Results were quite satisfactory :)
If anyone feels like adding in some red wine too/instead, it won’t be a problem.
However, only idiots use vinegar.)
Mix up well again.
Mix in with chicken pieces thoroughly.
(If stuff are boney, make cuts to expose the bone some)
Let sit at least an hour in fridge.
(More time would be fine if in fridge.
It’s unnecessary to marinade more than three quarters of an hour if kept at room temperature)
Stick skewers through chicken pieces.
Smear
Ghee(/Butter/Veg. Oil - I like Sunflower best) (2 tablespoons)
all over skewered pieces.
Grill till cooked (120+-150 degrees centigrade, 20-25 minutes, longer if necessary - test by poking gently with a fork. If it pierces cleanly, it’s done.)
Personally speaking -
I like them juicy and tender rather than grilled and dryish, so I don’t skewer them and instead cook ‘em covered in lightly oiled bakeware for 30+minutes, then uncover, turn the temperature-knob to 190+ degrees centigrade and leave ‘em be for 10 minutes.
Then I shut the power off, cover it back and leave it to cool inside the oven to edible temperature while I lay out the additionals.
I alter the amounts of the spices according to taste of the moment.
Marination time will increase to at least double if mutton, pork … that sort of stuff are used.
Cooking time will increase as well, at least 10-15 minutes.
On the other hand, fatty matter to be added will reduce to 3/4-1 tablespoon as best results would be obtained with some fatty content in this meat.
For fish chunks, marination time will reduce to half, and cooking time to around 2/3rds - of that of chicken.
Whenever I don’t have yoghurt to put in, it tastes a bit sad to me - like, you know, something important is missing. But leaving it out is essential for some, so just drop it ‘nyways and don’t think about it …
One may add other ground spices, like a little - big cardamom (the big dark ones), mace, nutmeg, asafoetida, cumin, maybe even a spot of crushed mint leaves … to the marinade, according to taste/choice.
But not coriander/cilantro, under any circumstances whatsoever. Basil wouldn’t be a good idea, either.
...
I did tell bia22 I’d give her a chicken kabab recipe. Here goes, then -
(I am giving possible proportions in brackets, but personally, I do it by taste)
Chicken pieces -
Boneless medium sized chunks would be good (No problem if boney stuff are used. However, in that case cooking time increases by at least 20 minutes and temperature decreases to 120-140 degrees centigrade)
(Say - 1 kilogram)
Take according to taste -
Salt (1 teaspoon)
Sugar (2 teaspoons)
Minced Garlic (3 teaspoons)
Minced Ginger (2 teaspoons)
Minced Onion (4 and 1/2 teaspoons)
Mashed Green Chillies(/not, it’s up to you) (1/2 teaspoon)
Ground Turmeric (1/2 teaspoon)
Ground Black Pepper (2 teaspoons)
Ground Cardamom (3/4 teaspoon)(- the green small ones)
Ground Cloves (3/4 teaspoon)
Ground Cinnamon (3/4 teaspoon)
Ground Red Chillies(/not, it’s up to you) (1/2 teaspoon)
Mix up well.
Add -
Lemon juice (2 tablespoons … More if you want to)
Yoghurt (2 tablespoons … More if you want to)
(White wine is a possible substitute if one doesn’t have either lemon or yoghurt at hand. Happened to me once not too long ago. Results were quite satisfactory :)
If anyone feels like adding in some red wine too/instead, it won’t be a problem.
However, only idiots use vinegar.)
Mix up well again.
Mix in with chicken pieces thoroughly.
(If stuff are boney, make cuts to expose the bone some)
Let sit at least an hour in fridge.
(More time would be fine if in fridge.
It’s unnecessary to marinade more than three quarters of an hour if kept at room temperature)
Stick skewers through chicken pieces.
Smear
Ghee(/Butter/Veg. Oil - I like Sunflower best) (2 tablespoons)
all over skewered pieces.
Grill till cooked (120+-150 degrees centigrade, 20-25 minutes, longer if necessary - test by poking gently with a fork. If it pierces cleanly, it’s done.)
Personally speaking -
I like them juicy and tender rather than grilled and dryish, so I don’t skewer them and instead cook ‘em covered in lightly oiled bakeware for 30+minutes, then uncover, turn the temperature-knob to 190+ degrees centigrade and leave ‘em be for 10 minutes.
Then I shut the power off, cover it back and leave it to cool inside the oven to edible temperature while I lay out the additionals.
I alter the amounts of the spices according to taste of the moment.
Marination time will increase to at least double if mutton, pork … that sort of stuff are used.
Cooking time will increase as well, at least 10-15 minutes.
On the other hand, fatty matter to be added will reduce to 3/4-1 tablespoon as best results would be obtained with some fatty content in this meat.
For fish chunks, marination time will reduce to half, and cooking time to around 2/3rds - of that of chicken.
Whenever I don’t have yoghurt to put in, it tastes a bit sad to me - like, you know, something important is missing. But leaving it out is essential for some, so just drop it ‘nyways and don’t think about it …
One may add other ground spices, like a little - big cardamom (the big dark ones), mace, nutmeg, asafoetida, cumin, maybe even a spot of crushed mint leaves … to the marinade, according to taste/choice.
But not coriander/cilantro, under any circumstances whatsoever. Basil wouldn’t be a good idea, either.
...