Chicken Sholay Kabab On Stove Top

Chicken Sholay kabab is a popular charcoal grilled chicken served across many restaurants in Bangalore. We prefer ordering this dish for biryani or naans.

Different states across India and abroad have many names for the same dish some call it dum murgh kabab, handi murgh kabab or dum ka kabab all are similar recipes with slight variation on spices and cooking techniques.

This recipe is perfect for people who stay in a apartment and cannot use barbecue, but still can achive the same smoky grilled chicken kabab on stove top.

Ingredients:
750 Grams Skinless Boneless Chicken Breasts
100 Grams Yogurt
1 1/2 Tbsp Ginger and Garlic Paste
1/4 Tbsp Red or Orange Food Color
1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1 Tsp Turmeric Powder
1/2 Tbsp Garam Masala
1 Tbsp Dried Fenugreek Leaves (Kasoori Methi)
5 Green Chilies
1 Whole Bulb Garlic
5 Sprigs Curry Leaves
1/2 Lime
Salt as per taste
2 Tbsp Ghee
1 Tbsp Oil
Charcoal Pieces or Liquid Smoke

Method:
Get your chicken cut in slightly larger pieces. 1 Chicken breast would yield 5 to 6 pieces.Wash the chicken allow excess moisture to drain in a colander.

Add the chicken pieces to a mixing bowl along with yogurt, turmeric powder, chilly powder, coriander powder, fenugreek leaves, garam masala, lime juice, food color, and salt.

Combine and massage the chicken in the marinate for few minutes, cover and place in the refrigerator overnight or for a minimum of six hours.

Once the chicken has marinated for six hours bring it to room temperature. Peel, wash and finely chop the garlic and chilies.

Place a wok on medium flame and add the chicken to the wok cook on medium flame.

Do not waste the marinate add 1/4 cup of water and dilute the marinate and transfer to the chicken.

Once the chicken has half cooked place on high flame and allow excess moisture to evaporate.

Add the chopped chilies, garlic and curry leaves to the chicken and 1 tbsp oil fry until excess moisture has evaporated.

I'm used to burning the charcoal on stove, reserve once the coal in a bowl.

Add ghee and fry for a minute. Place a tawa/skillet under the wok or place it on low flame setting as possible. Place the charcoal inside the chicken add 1/4 tsp ghee on the coal cover and allow to smoke for 15 minutes.

Once the chicken has dum cooked or smoked for 15 minutes remove from flame, garnish with curry leave and lime wedges and serve as hot as possible...Enjoy 😉