This dish is from the region of Kashmir. Its fascinating to see how produce from a region makes fabulous dishes that are heard to imagine. We all, as Indians use fennel in food in some way or the other. But, before I came across these kebabs, I never knew that fennel seeds can be used as the main ingredient and make kebabs that taste so delicious.
The taste of fennel bulbs or aniseed adds a lot of freshness to the flavor and the flavor stands out, no matter what other spices you add to the dish. This dish is mild, flavorful and easy to make.
Rate this recipe!
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
|
Ingredients
- 1 Lb Chicken Breast cut to small and medium sized pieces
- 1 cup Greek Yogurt
- 20 ml cream
- 2 TBLSP Ginger garlic paste
- 1 No. Egg Beaten
- 1 tsp Salt More or less according to your taste
- 3 tsp Kashmiri Red chili powder
- 1/2 tsp Garam masala
- 4 TBLSP Aniseed Powder Roast and grind to a powder
- 1 TBLSP Cornflour
- 1 TBLSP White Vinegar
- 80 ml Mustard oil
- 1 No. Bell Pepper cut to cubes
- 2 No. Onions cut to cubes
- 4 TBLSP Salted Butter Melted Butter, use it for basting
Ingredients
|
Rate this recipe!
|
Instructions
- Clean, wash and pat dry the chicken pieces.
- In a bowl, mix all the ingredients except for Onions, Bell pepper and butter. Rub the chicken pieces thoroughly and keep aside for 3 hours.
- Take a skewer and skew the marinated chicken pieces with onions and bell pepper. Keep a tray underneath to catch drippings. Roast in a moderately hot tandoor or oven that is preheated at 400F.
- Roast for 10-12 minutes. Serve with your choice of chutney and salad.
Recipe Notes
If you plan on using the wooden skewers, before using, soak them in water for 20 - 30 minutes. This will prevent them from burning in the oven.