The Kebab Platter: Chicken Pahadi Kebab, Mutton Chops, Paneer Tikka and Pilaf Recipe
Chicken Pahadi Kebab, Mutton chops and Paneer Tikka placed over the flavorful pilaf was the Kebab Platter which I made over the weekend at home. I love Mediterranean cuisine and making this platter was always on my list.
Chicken Pahadi Kebab
Chicken Pahadi Kebab Recipe is made by marinated the Boneless Chicken Pieces in Green Paste of Mint, Coriander, Methi and Spinach Leaves. Curd and some Flavorful Spices are also added and then Grilled the Chicken Pieces in oven.
1/2 pound boneless chicken breast
3 tablespoon thick curd/greek yoghurt
2 teaspoon lemon juice
1 cup coriander leaves
1 cup mint leaves
1/2 cup methi leaves (fenugreek) chopped
1/2 cup spinach leaves, chopped
1-1/2 inch ginger piece
6-8 cloves garlic
4-5 green chilies thinly chopped
1/2 teaspoon red chili powder
2 teaspoon coriander powder
1-1/2 teaspoon garam masala powder
1 teaspoon butter
2 tablespoon cooking oil
Salt to taste
Bamboo skewer stick/sathe sticks to grill
Wash the chicken breast and cut into medium size chunks. Apply salt, butter, lemon juice and red chilli powder on the chicken pieces and keep aside for 10-15 minutes.
In the meantime, chop the methi leaves thinly, boil in little amount of water and drain aside. Combine the boiled methi, spinach, coriander-mint leaves, ginger, garlic and green chilies. Grind into a smooth paste.
Now add curd and spices in ground paste of leaves and coat the chicken pieces very well in it. Cover the marinated chicken and keep it aside at least for 20 minutes, so that chicken gets the aroma and flavors of green paste and spices.
Soak the wooden skewers in normal water for about 4-5 minutes. Apply some oil on the skewers and arrange the pieces of chicken onto the skewers. Spread some more oil on top of the chicken pieces.
Preheat the oven at degrees 350F for 5 minutes and place the skewers in the oven. Leave to grill for about 15-18 minutes.
Keep checking and turn the skewer sticks to cook evenly from all the sides. Grill till the kabab is well done. Remove the kabab from the skewers and arrange on the serving plate. Serve hot with lemon wedges, cabbage kachumber and spicy green chutney.
Adapted from Tasty Indian Recipes
Mutton chops marinated with yoghurt, spices and onion chilli paste. Mutton Chops – Mutton ribs is probably the most flavorful part of goat’s meat and mutton chops is ranked as the one of the most exotic appetizer and side dish
Mutton chops 1/2 pound
Turmeric powder 1 teaspoon
Greek Yogurt 3 tablespoons
Salt to taste
Oil 2 tablespoons
Onions sliced4 medium
Red chilli powder 2 teaspoons
Lemon juice 1 tablespoon
Garam masala powder 1 teaspoon
Oil 1 tablespoon
Onion chopped1 medium
Ginger chopped 1 inch piece
Garlic 12 cloves
Green chillies halved5-6
Fresh coriander leaves chopped1
Clean and wash the mutton chops thoroughly.
Wipe dry with a kitchen towel and flatten slightly with the blunt edge of a knife.
Add the turmeric powder, yogurt and salt and marinate for one hour, preferably in a refrigerator.
For the masala, heat one tablespoon of oil in a small pan and sauté all the ingredients for two to three minutes. Grind to a fine paste.
Heat two tablespoons of oil in a pressure cooker.Add the onions and sauté till light pink.
Add the ground masala and saute for two to three minutes.Add the mutton chops and chilli powder and continue to sauté till the masala clings to the chops and the oil separates.Stir one cup of water into the pan and add salt to taste.
Cover the cooker and cook over medium heat till pressure is released five times (five whistles).
Remove from heat and let the pressure reduce.Remove the lid and simmer till almost all the gravy dries up.
Sprinkle lemon juice and garam masala powder over the chops and serve hot.
Adapted from Sanjeev Kapoor
Paneer cubes marinated with kasuri methi, curd, tandoori masala, carom seeds and broiled in oven for the smoky flavor. This is one appetizer which vegetarians swear by.
1/2 pound paneer cubed
1/2 cup greek yoghurt
1 tbsp carom seeds
1/4 cub chickpea flour
2 tbsp oil
1 tbsp tandoori masala
1 tbsp kasuri methi
1 tbsp coriander cumin powder
salt as per taste
Marinate the paneer with above ingredients for 30 minutes
Preheat the oven at 350 degrees
Insert the paneer cubes in skewers and broil for 10 mins
Sprinkle chat masala and serve it hot.
Pilaf is flavorful basmati rice seasoned with whole spices, clarified butter and saffron.
2 cups basmati rice
3 tbsp ghee
Whole garam masala (bay leaf, star anise, cloves, cinnamon, whole cardamom)
1 tsp saffron
salt as per taste
Soak the basmati rice in water for 30 mins
Mix the saffron in water and keep it aside
Heat ghee in a pot
Add whole garam masala and salt. Sauté well
Add rice and mix well for 5 mins
Add saffron with water, regular water and let it cook.
Serve it hot with kebabs