1lbsBoneless skinless Chicken thighs or breastor 500 grams. Cut them into 1/2 inch pieces
3tbspplain yogurt
1tbspGinger garlic paste
1tspgaram masala
1tspCoriander
1tspCumin
1tspRed chilli powder
1/4tspTurmeric
1tbspLemon juice
2tspolive oilor cooking oil
1tspdried fenugreek leavescrushed
Salt to taste
Tapas Assembly Ingredients
1/4Red Onionjuliennes
1Roma Tomatoor salad tomato, thin slices
10-12Cilantrowhole leaves
4tbspGreen Chutney
6-8mini parathasready made or home made or corn tortillas (for glutenfree)
Instructions
Marinate the chicken pieces with yogurt, spices, 1 tsp oil and remaining seasoning. Let it marinate for a minimum of 1 hour. For best results, marinate overnight.
Grease a (non stick) grilling pan with 1 tsp oil and heat on a medium flame.
Add the marinated chicken pieces to the pan and grill until cooked.
Remove from heat and transfer the chicken into a serving dish.
Take a mini parathas (Indian flatbread) and place 3-4 chicken kebabs, green chutney, onions and tomatoes. Garnish with cilantro leaves. Repeat the same same for other parathas.
Dig in and enjoy with your choice of drink!
Notes
I used 'Kawan Mini Parathas' from the Indian grocery store. Ready made mini naan or corn tortillas (gluten-free) can be used as well.
On the other hand, home made mini parathas or mini naan can also be used.
Store bought 'Green chutney' was used. Cilantro chutney or Mint chutney can also be used.
Follow the recipe for kebab and exclude the tapas assembly ingredients, if desired.
The nutritional value is for 1 serving. Please keep in mind that the nutrition value is a rough estimate and can vary based on the product used.