This recipe of chicken kebabs comes from the era of Mughals. I know, most all kebabs do. Kebabs are a gift to the food world by the Middle East. The variety, the flavors and the fact that they are grilled in different ways can leave your taste buds joyful and crave for more.
I believe for a fact that when the Mongolians and the Persians rulers came to India, it wasn’t an invasion. I know during that era it does look like an invasion because all the wars were for power and land and the greed to appear mightier and stronger than other rulers always seemed to drive warriors crazy where they seemed to be baffled by the prosperity of the neighboring kingdoms and invasion seemed to be the only way to satisfy your hunger for more. But, leaving all that aside, the Mughals brought in a lot of architectural science, spices and methods of cooking. They came to settle and make India more diverse and that’s what I fail to see in Indian news today.
I am proud to be an Indian, a country where friendship and mutual respect comes much before religion. Where Eid is celebrated with as much love as Diwali. Where Hindus are always at your house on Eid to taste awesome Biryani and your mom makes sure she cooks vegetarian food separately for your 2 vegetarian friends. Where stories of Jodha Akbar is less of Akbar, the Emperor who invaded India and more of the love between a Mughal Emperor and a Rajput Queen. India a country, that proves its a place accepting all religions and stands tall with its cultural heritage.
With all that, food plays a very important role. The spices like cinnamom, cloves, cardamom and saffron changed the complete look of flavors and when mixed with Indian chilies, the result was food from Paradise.
This recipe goes back to the era of Jahangir / Saleem and the story that I read said that he had a great knowledge of spices and had the chefs prepare dishes according to his taste. This recipe comes in as one of his favorites.
Now, with the history books I read, I do get an idea of the ingredients but they aren’t a 100% of what were used in the original recipe. Therefore, these recipes are mine but they should be close to what the original food must have tasted. Each recipe that I share can have common ingredients, but they are completely different for each other. The only way you can find out is by trying.
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Passive Time | 2 hours |
| Servings |
people
|
- 6 No. Chicken Legs make slits for better marination
- 4 TBSP Chickpea Flour Besan
- 4 TBSP Ginger garlic paste
- 5 No. Green chilies chopped
- 1/2 cup Coriander leaves chopped
- 1 tsp Tandoori Powder
- 1/2 tsp Kashmiri Red chili powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp white pepper powder
- 1 tsp Salt
- 1 tsp Kewra water Screwpine water
- 1/2 tsp saffron strands
- 4 TBSP Lemon juice
- 1/2 cup Greek Yoghurt
- 4 TBSP olive oil For basting
Ingredients
|
Rate this recipe!
|
- Wash and pat dry the chicken and make slits so the marination goes deep within.
- Dry Roast the chick pea flour/ Besan till it becomes pink or changes color. Make sure to do it on low heat.
- Add Ginger garlic paste, lemon juice, coriander leaves and green chilies to the chicken. Mix them well and keep aside for 10 minutes.
- Further add, Tandoori masala, salt, Kashimiri red chili powder, turmeric powder, white pepper powder, saffron and kewra water.
- Add Yoghurt and roasted chick pea flour.
- Mix everything well and keep it aside for 2 hours.
- Turn on the oven on 375F. Baste a little oil on the kebabs. Please make sure you keep a tray under to catch all the drippings. Grill for 30 minutes, turning every 5-7 minutes, basting lightly with oil or butter.
- Serve with your choice of salad and mint yoghurt chutney. [Recipe in the chutney and sauces]
- I prefer using Olive oil for basting, but you can use butter as well, if you prefer.
- You just need to brush a little oil/ butter every time you turn the kebabs.