Royal Sugandhi Kebabs: Aromatic Chicken with a Citrus Zest
2 hours 40 minutes
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About Royal Sugandhi Kebabs: Aromatic Chicken with a Citrus Zest
Indulge in the royal flavors of Shahi Sugandhi Kebabs, where tender chicken dances with the bright, zesty Gandhoraj lime. These aromatic bites are a true culinary fusion, promising an unforgettable sensory experience.Succulent chicken pieces are marinated in a luxurious blend of ginger-garlic, creamy hung curd, and a touch of fresh cream. This creates a melt-in-your-mouth texture that is simply divine.The unique citrusy fragrance of the Gandhoraj lemon elevates these kebabs to a regal affair, perfect for special occasions or a delightful weeknight indulgence. Bake them to golden perfection and savor the unforgettable aroma and taste.
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Recipe Time & More
Prep2 hours
Cook40 minutes
Total2 hours 40 minutes
Ingredients
For the Chicken Marinade
- 300 gm Chicken boneless, cubed
- 1 Tbsp Ginger-Garlic Paste
- 100 gm Hung Yogurt greek yogurt
- 25 gm Cheese processed
- 1 Tbsp Cream fresh
- 1 1/2 tsp Salt or to taste
- 1 tsp Chili Powder
- 1 pinch Saffron Strands
- 2 Gandhoraj Limes zest and juice
For the Garnish
- 1/4 cup Coriander cilantro, chopped, fresh
- 1 dash Chaat Masala
Instructions
- In a large bowl, combine the cubed chicken, ginger-garlic paste, hung curd, processed cheese, fresh cream, salt, chili powder, and saffron strands. Mix well to ensure the chicken is evenly coated.
- Zest and juice the Gandhoraj limes. Add the zest and a few drops of juice to the marinated chicken. Reserve the remaining juice for later. Mix thoroughly and let the chicken marinate in the refrigerator for at least 1 hour. This allows the flavors to meld and the chicken to become tender.
- Preheat your oven to 180°C (350°F) for 15 minutes. Preheating ensures even cooking.
- Lightly brush the marinated chicken pieces with oil. This helps create a beautiful golden crust during baking.
- Arrange the chicken pieces on a baking sheet lined with parchment paper. Bake for 35 minutes, or until the chicken is cooked through and slightly charred around the edges.
- Garnish the kebabs with freshly chopped coriander and a dash of chaat masala. Drizzle with the reserved Gandhoraj lime juice for an extra burst of citrusy flavor.
- Serve the Shahi Sugandhi Kebabs hot and enjoy the explosion of flavors!
Recipe Notes
Good To Know
- For an extra layer of aroma, lightly char some whole green cardamom pods and add them to the marinade, then remove before cooking. The subtle smokiness will enhance the kebab’s flavor.
- If gandhoraj lemons aren’t available, blend regular lime zest with a few crushed kaffir lime leaves to mimic the signature citrusy fragrance.
- To ensure a melt-in-the-mouth texture, allow the marinated chicken to rest uncovered in the refrigerator for 30 minutes before grilling. This helps the surface dry slightly for better browning without losing succulence.
- Present the kebabs on a platter lined with banana leaves and serve alongside a tangy mint-coriander chutney and thinly sliced pickled onions for a complete regal experience.
Expert Tips
- Soaking wooden skewers in water for at least 30 minutes before grilling prevents them from burning.
- For even cooking, ensure your kebab pieces are roughly the same size.
- Don't overcrowd the grill. Leave space between the skewers for even heat distribution.
Storage Instructions
- Store leftover kebabs in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a pan or oven, being careful not to overcook.
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Recipe Nutrition
Calories: 64kcalCarbohydrates: 9gProtein: 4gFat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 1140mgFiber: 2gSugar: 3g
Sayan Majumder
Articles: 33
5 Comments
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Absolutely mouthwatering! Thanks for sharing.
Absolutely mouthwatering! Thanks for sharing.
What a great recipe! Thanks for sharing.
Looks so delicious! Thanks for the recipe.
This is delightful! Thanks for the recipe.