Come summer and all the British gardens smell of barbeque smoke. My son is always looking forward to a barbeque dinner. One because he loves barbeque chicken and two because he loves barbeque chicken!! Yes, he absolutely adores chicken. He just likes chilling out in the patio with a glass of coke,watching his dad with his apron on, calling out…”you know how I like my chicken, baba!”. This year my parents too enjoyed the barbeque season. For them, I prepared some barbeque veggies. It needs to be planned though, as the chicken needs marination at least for a few hours.
You will need:
Chicken fillet(diced in serving portions) 500g.
Lemon juice 2 tablespoons.
Yogurt approx. half a cup.
Ginger-garlic paste 1 tablespoon.
Black pepper crushed 1 tsp.
Salt to taste.
Tandoori masala(I had Rajah Tandoori masala) 2 tablespoon.
Oil for brushing while grilling.
Prick the chicken with a fork or slash with a knife. This will enable the marinade to penetrate. Place the chicken pieces in a shallow bowl. Mix yogurt, lemon juice, ginger-garlic paste, salt, pepper, and tandoori masala in a separate bowl. Add this to the chicken and mix well. Cover the bowl with a cling film and refridgerate. Longer the marination, better will be the taste.
When the barbeque is set and ready, remove the chicken from the marinade. Lightly press to remove the excess marination. Using the skewers arrange the chicken onto the barbeque. Brush it with oil and cook, turning occassionally. Once cooked, serve it with sliced cucumber, bell peppers and a dash of lemon.
For my parents, I used the same marination for veggies. Cube the veggies of your choice into large chunks. I used paneer, bell peppers, onion(my favourite), mushrooms and marinade. Cook on the barbeque and serve with freshly cut lettuce.