Chicken Kabab made easier!

This chicken kabab is a very versatile recipe for me and my family.You can adjust the spices based on your liking.This kabab is a fool-proof recipe because you can not go wrong with it.Eat it with lunch, dinner or a big party.You can prepare ahead of time for the big party and cook whenever is convenient for you.There is nothing fancy yet it will taste like restaurant quality.That proves my belief that food can be cooked very tasty and healthy without making them fancy and using a whole lot of ingredients.

Here is what you are going to need:-

• chicken breast(or tenders) - about 1 pound
• onion                                 - 1 medium size(chopped)
• garlic                                 - 3 cloves(peeled and crushed)
• ginger                                - 2 inches
• raw almonds with skin      -  7 - 8
• coriander powder              - 1 table spoon
• Cumin seeds powder        - 1 teaspoon
• Black pepper                    - 1 teaspoon
• cilantro leaves                  - 1 fistful(chopped)  
• lime juice                         - 2 tablespoon
• hung or thick yogurt        - 2 table spoon
• Black salt                         - 1 teaspoon
• table salt                          - to taste(factor in for the black salt then add table salt)
• Green chili                      - 2-3 (more if you like spicy)
• Garam masala                 - 1 teaspoon
• Oil                                   - 2 tablespoon
• you can also add red chili powder if you like (I do not add as i am making them for my kids)

Steps:-

1) Take all the spices listed above(every single thing) except the chicken and put it in the blender.Run  the blender until you get a smooth paste.Make sure to not add any water,otherwise the paste will become very liquid.

2) Clean the chicken breasts.Just try to trim off the cartilages.

3) Mix the ground paste properly and add the chicken breasts pieces.Rub the paste throughly on the pieces .

5) Take the fork and pierce every piece of chicken couple of times so that all the flavor is infused inside.Cover and marinate for at least 4-5 hours.By marinating, the kababs become juicy from inside yet crispy from outside.

6) When you are ready to cook ,get the chicken out from the fridge ,one hour before you have to cook so the chicken pieces do not get the thermal shock in the oven.

7) Now take an oven proof dish and line it with the silver foil.Spray oil on the oven safe dish.Take pieces of kabab and insert it into skewers.This time I have used wooden chopsticks ,but otherwise I use metal skewers.Also add some vegetables ,preferably all kinds of peppers and onion.They go very well with these kababs.

8) Put the skewers about 6" below the broiler oven and broil it for 8 minutes on each side or depending upon the color and temperature setting of your oven.Serve with onion or cucumber salad as an appetizer or a side dish.

9) Serve them hot with Paratha or naan or even toasted bread.You will love it.

Ready to eat.

Notes:- 

1) Do not  make the paste watery.Otherwise the spices wont stick to the chicken pieces.

2) Do not overcook or they will become rubbery.