Chiken boneless – 400 gm…
Green Pepper – ½ (sliced in cubes)
Yellow Pepper – ½ (sliced in cubes)
Orange Pepper – ½ (sliced in cubes)
Onion – ½ (sliced in cubes)
For First Marinate (for 20 mints)
Ginger paste- ½ tsp
Garlic Paste – ½ tsp
Chilly Powder – 1 tsp
Lemon Juice – 1 small
For Second Marinate
Ajwain – 1 tsp
Gram Flour – 2 tsp
Yogurt – 1 cup
Chilly Powder – 1tsp
Ginger Paste – 1 tsp
Garlic Paste – 1 tsp
Turmeric – ½. tsp
Garam masala – ½ tsp
Oil – 2 tsp
Cut the chicken into small pieces
Add the first marinate to the chicken and keep it for 20 mints.
Heat the oil and add ajwain and gram flour. Fry till the gram flour becomes golden brown.
Pour this gram mix to the yogurt and add chilly powder, turmeric powder, ginger paste, garlic paste and salt and mix.
Add 3 tsp of oil and mix well.
Add the chicken into the second marinate and mix well and keep it in the fridge for 3 hrs or more.
Marinate the Pepper and onion in another bowl.
Preheat your oven to about 450 degrees and cook for the chicken for about 10 to 15 minutes or heat a oil in a pan and fry for 10 mints.
Cook the peppers and onion in the oven or 5 mints or in the oil for 3 mints.
Arrange the chicken, pepper and onion into the skewers.