Chicken Kalimiri Recipe is a perfect dish that can be eaten as a starter. It is what you can also call a Kebab or Tikka. It can be eaten like a snack. But you can also have it along with roti. But since it is like a Kebab it is extremely dry. There is no gravy. So it will not be an accompaniment with rice. It is also known as Pepper blasted Chicken.
What do you need to make this special dish
- 500gms skinless & boneless chicken cut into bite-size pieces
- 5 cloves of garlic
- 1 green chilli
- 200gms hung yoghurt/ Greek yoghurt
- 1 ½ tsp cornflour
- ½ tsp black peppercorns
- ½ tsp white peppercorns
- Salt to taste
- ½ tsp green cardamom powder
- ¼ tsp garam masala powder
- Green peppers (optional)
- Melted butter for basting
How to prepare your mouthwatering Chicken Kalimiri Recipe
Add the garlic and chilli in a wet grinder with a splash of water & blend to a puree. In a mortar and pestle add the black and white peppercorns grind coarsely & set aside. Add the yoghurt to a mixing bowl along with the cornflour. Mix well making sure there are no lumps. Now add the paste, ground peppercorns, cardamom powder, garam masala powder and salt.
Also Read: Restaurant Style Tandoori Chicken for cooking at home
Marinate the chicken pieces in this mix for a couple of hours or preferably overnight. Soak wooden skewers in water for 15-20 minutes this prevents them from burning. Preheat the oven to 200c. Thread the chicken pieces onto skewers along with the green peppers. Brush a wire rack with a little melted butter. Place the skewers on the wire rack and cook for 15-20 minutes until slightly charred around the edge and cook all the way through.
Turn the pieces halfway through the cooking process and baste with butter. To serve place the chicken on warm flatbread with a sprinkle of chaat masala, some mint chutney and onion rings.
