Honey Chicken Skewers

About Honey Chicken Skewers

Ingredients

• Boneless chicken breasts, cut into small cubes 2
• Honey 2 tbsps
• Soy sauce 3 tbsps
• Ginger-garlic paste 1 tbsp
• Lemon juice 1 tbsp
• Salt to taste
• Black pepper powder to taste
• Medium onion, quartered and layers separated 1
• Oil to cook

How to Make Honey Chicken Skewers (Stepwise Photos)

Method

1. To make the marinade, take soy sauce, ginger-garlic paste, lemon juice, salt, pepper powder and honey in a bowl and mix well.
2. Put the chicken pieces in a zip lock bag and add the marinade and shake well. Zip the bag properly and keep it in the refrigerator for 2-3 hours to marinate.
3. Skew on 2-3 chicken strips and 2-3 onion pieces alternately on each skewer and keep the skewers on a plate.
4. Heat some oil in a non-stick grill pan, keep some skewers in it and grill, rotating the skewers till the chicken strips are fully done.
5. Arrange the skewers on serving platter and serve hot with a bowl of tomato ketchup.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

Know More

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