Marinate the deboned chicken breast pieces with drained yoghurt besan (chickpea powder) salt pepper nutmeg pdr and allspice pdr.
Add a pinch of baking soda for a softer and juicer kebab.
Dice the onions and capsicum
Marinate the chicken pieces overnight. Do not marinate the veggies
Prepare the wooden skewers by dipping them in water for a few minutes.
Pierce the marinated chicken pieces alternating them with onion and capsicum dices
Now prepare the tandoor with a dash of ghee mustard oil and cowdung to the burning hot coal for the spicy smoky flavour.
Place the loaded skewrs on the tandoor rack and allow to cook. Roll them from time to time to avoid burning.
Basting/ Brushing them with white unsalted butter while cooking will give u juicer kebabs.
Serve hot.
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