Chicken 65 Skewers
Top Rated Recipe
Key Details:
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prep time: 40 minutes
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Cook time: 15 minutes
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Difficulty Level: Easy
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Course: Starter
Cuisine: South Indian
Key Ingredients:
Boneless chicken
Curry leaves
Yogurt
Garlic
Mustard seeds
Cumin seeds
Black peppercorns
About Chicken 65 Skewers
Table of Contents
Originally this dish is
very spicy but here we have toned down the spice level for the kids
- Boneless chicken, cut into medium sized cubes 450 gms
- Curry leaves 8 to 10
- Garlic chopped 1 tbsp
- Cumin seeds 1½ tsps
Step 1.To prepare marinade, put curry leaves, garlic, cumin seeds, mustard seeds and yogurt in a grinder jar and grind to a thick paste. Transfer into a bowl.
Step 2.Add ginger-garlic paste, lemon juice, egg, turmeric powder, chilli powder and castor sugar and mix. Add salt, crushed peppercorns and flour and mix well.
Read MoreIngredients
- Boneless chicken, cut into medium sized cubes 450 gms
- Curry leaves 8 to 10
- Garlic chopped 1 tbsp
- Cumin seeds 1½ tsps
- Mustard seeds 1½ tsps
- Yogurt ½ cup
- Ginger-garlic paste 1 tbsp
- Lemon juice 1 tbsp
- Egg 1
- Turmeric powder ¼ tsp
- Red chilli powder 1 tsp
- Castor sugar 1 tsp
- Salt to taste
- Black peppercorns, crushed to taste
- Refined flour ¼ cup
- Oil as required
How to Make Chicken 65 Skewers (Stepwise Photos)
Method
- To prepare marinade, put curry leaves, garlic, cumin seeds, mustard seeds and yogurt in a grinder jar and grind to a thick paste. Transfer into a bowl.
- Add ginger-garlic paste, lemon juice, egg, turmeric powder, chilli powder and castor sugar and mix. Add salt, crushed peppercorns and flour and mix well.
- Add chicken to the marinade, mix well and set aside to marinate for 30 minutes.
- Heat oil in a non-stick grill pan. Skewer marinated chicken in soaked satay sticks, place them in hot oil and cook till grill marks appear from all sides and chicken is fully done.
- Place them on a serving platter lined with a banana leaf and serve hot.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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