I have always loved pickles. In fact, I have a fetish for them. I collect any and all kind of pickles, and since I have started making them – I make all kinds of pickles.
I remember hot sultry summer afternoons when me and my cousin buy homemade pickles of mango and lime for measly money and go and sit on her terrace and eat them – digging our fingers into the sachet and scooping out a finger-ful and putting them in our mouths and sucking them till the finger is flavourless!!
I am sorry if I have made mention of this story before too, in some other post about pickles, but then its so close to my heart and the memory is so vivid.
For sometime to come, we would smell tangy and vinegary.
I am actually salivating now thinking of the taste.
Indian cuisine has replicated the pickled taste in a lot of dishes, and those with meat are incredible. Here’s my own version of chicken with those awesome aromatics.
Preparation Time – 1-2 hours
Cooking Time – 10 minutes
Serves – 4
500 grms – boneless chicken (cut into cubes)
2 green bell peppers (you could use red and yellow too)
1 big onion – chopped into chunks and separated layer wise
4 tbspn of thick yoghurt (you can hang plain yoghurt in a muslin cloth to get the thick residue)
1 tbspn – turmeric powder
1 tbspn – paprika
1 tspn – red chilli powder (optional)
1 tspn – nigella / onion seeds
1 tbspn – fennel / saunf seeds
1/2 tspn – mustard paste
1 tbspn – lime juice
1 tspn – garlic paste
1 tspn – ginger paste
2 green chillies (ground into a paste) – optional
1 tbspn mustard oil
2 tbspn melted butter
Take the meat and if you are washing it, squeeze any water out of it.
Marinate it with all the ingredients except onions and bell peppers for at least 1 or 2 hours. If you are really short of time you can grill instantly also, but marinating is always better.
If using wooden skewers ensure they are soaked for at least half an hour before you use them
Before you skewer the meat add the diced bell pepper and onion quarters also into the bowl of chicken
Start with a slice of bell pepper then onion and then chicken, then repeat the pattern
While you are doing this preheat the oven to 180 deg, and when the oven is hot brush the chicken skewers with melted butter and put the tray in the oven.
Cook for about 10 minutes turning and brushing at least once in between.
The cooking time will vary depending upon the size of your meat pieces.
If you put it for too long they will turn dry, which we don’t want.
You can also pan grill these skewers.
If you want to give this an incredible smoky flavor, smoke a charcoal piece and once the chicken skewers are cooked put them in a pan, and in a small bowl put the smoked charcoal, drop a drop of oil and instantly close the lid and let the smoke be absorbed by the chicken. Oh my, I’d die for that smoky taste.
Serve with onion rings and chutney