Authentic Pahadi Kebab Tikka on Coal Stove | Smoky Chicken & Flavorful Recipe | Pahadi Kebab Tikka

Welcome to South North Cooking! Today, we're bringing you a mouthwatering recipe for Pahadi Kebab Tikka, cooked to perfection over a traditional coal stove. This recipe combines the rich flavors of fresh herbs and spices with the smoky essence of charcoal grilling, making it an irresistible treat for any occasion.

Ingredients:

For Marinade:
1 kg boneless chicken (cut into cubes)
1 cup hung curd (thick yogurt)
2 tablespoons ginger-garlic paste
2 tablespoons lemon juice
1 cup fresh mint leaves
1 cup fresh coriander leaves
3-4 green chilies (adjust to taste)
1 tablespoon roasted gram flour (besan)
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala powder
1 teaspoon black pepper powder
1 teaspoon chaat masala
1 teaspoon salt (adjust to taste)
2 tablespoons mustard oil
Fresh coriander leaves, chopped (for garnish)
Lemon wedges (for serving)

For Cooking:
Charcoal
Grill rack
Metal skewers (if using wooden skewers, soak them in water for at least 30 minutes to prevent burning)

Instructions:
Prepare the Marinade:
Blend mint leaves, coriander leaves, and green chilies to form a smooth paste.
In a large bowl, combine hung curd, ginger-garlic paste, lemon juice, mint-coriander paste, roasted gram flour, and all the spices. Mix well.
Add chicken cubes and coat them well. Marinate for at least 4 hours or overnight.

Prepare the Coal Stove:
Light the charcoal and let it burn until covered with white ash.
Spread the coals evenly.

Skewer the Chicken:
Thread the marinated chicken onto skewers.
Grill the Chicken:

Place the skewers on the grill rack over the hot coals.
Cook for 10-15 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
Serve:

Remove from the grill and let rest for a few minutes.
Garnish with fresh coriander and serve with lemon wedges.

Tips:
For an extra smoky flavor, place a piece of lit charcoal in a bowl, drizzle with oil, and place inside the marinated chicken bowl. Cover and let it sit for a few minutes before grilling.

Pair with mint chutney, onion rings, and naan or roti.
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