Chicken Korma Kebabs Recipe

Cooking Directions

• STEP 1.In a bowl, mix together yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt.
• STEP 2.Add chicken pieces to the marinade and mix well. Let it marinate for at least 2 hours or overnight in the refrigerator.
• STEP 3.Preheat the grill or barbecue to medium-high heat. Thread the marinated chicken pieces onto skewers.
• STEP 4.Grill the kebabs for about 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
• STEP 5.Remove the kebabs from the grill and let them rest for a few minutes. Serve hot with mint chutney and naan bread.

Cooking Tips

• If using wooden skewers, soak them in water for 30 minutes before threading the chicken to prevent them from burning.
• You can also cook the kebabs in the oven by placing them on a baking sheet lined with foil and baking at 400掳F (200掳C) for 15-20 minutes.
• For extra flavor, you can brush the kebabs with melted butter or ghee while grilling.
• If you prefer a spicier kebab, increase the amount of red chili powder or add some chopped green chilies to the marinade.

Storage and Serving

• Leftover chicken korma kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the kebabs in a preheated oven at 350掳F (180掳C) for about 10 minutes or until heated through.
• Serve the chicken korma kebabs as an appetizer with mint chutney and sliced onions, or as a main course with naan bread and a side salad.