Tandoori Chicken Kebab

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!

Today I am sharing the recipe of Tandoori chicken kebab. Kebabs are all time favourite of many people which are especially served as a starter. I have made this kebab using tandoori masala which I have prepared at home. I will share the recipe of tandoori masala in my later posts. You can also use store bought readymade tandoori masala to prepare these kebabs.

Lets start with the recipe to make Tandoori Chicken Kebab.


Chicken breast 500 gm cut into cubes

Curd 2 + ½ tbsp

Lemon juice 1 tbsp

Tandoori masala 1 tbsp

Kashmiri red chili powder ½ tbsp

Black pepper powder 2 tsp

Chat masala 1 tsp

Salt as per taste

Garlic crushed ½ tbsp

Ginger paste 1 tsp

Onion 2 cut into wedges and leaves separated

Capsicum seeded and diced about 1 cup

Skewers 6 to 8 or as per need

Sunflower oil enough for oil brushing


  • Clean wash the chicken pieces and pat dry with kitchen towel.
  • In a mixing bowl, take curd, tandoori masala, chili powder, black pepper powder, chat masala, ginger paste, crushed garlic and salt and mix all the ingredients well
  • Then, add lemon juice and again mix.
  • Add the chicken pieces to the spice mixture and rub and coat the pieces well with the spices. Cover and rest the marinated chicken in the freezer for about 4 to 6 hours
  • Once resting time is over, add the capsicum and half of the onion to the marinated chicken and mix well with the spices
  • Now, take a skewer, pierce one chicken piece followed by a capsicum piece followed by an onion leaf and again repeat the pattern. The skewer should have 1” free space from both end and the first and the last should be chicken pieces
  • This way, prepare all the skewers and keep ready
  • Now place a grill pan at medium high flames and oil brush the pan.
  • Place the remaining onion leaves one by one on the pan to make one layer and again oil brush the onion leaves
  • Now, oil brush the prepared skewers and place these on top of the onion layer
  • Grill it by turning the skewers at regular interval.
  • Once done plate the kebabs on a warm plate and serve it hot along with green chutney.
  • Enjoy tandoori chicken kebab with family and friends.

Chicken lemon coriander clear soup

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again.
Today I am sharing the easiest recipe for making Chicken lemon coriander clear soup. I have used zero oil to make this healthy and nutritious soup and did not even prepared chicken stock separately.
So lets not waste much time and quickly take a look at the recipe for preparing Chicken Lemon Coriander Clear Soup


Chicken 250 to 300 gm cut into medium pieces ( preferably chicken breast piece)
Carrot 1 medium size chopped
Onion 1 small size sliced
Green chilli 3 or 4 chopped ( optional )
Garlic 4 or 5 cloves chopped
Coriander leaves chopped 1/4th cup chopped
Juice of a lemon
Black pepper powder ½ tbsp
Salt as per taste

You can also add onion greens


• Take about 1 ltr water in a kadhai or a deep bottomed vessel and place it on high flames. Add the chicken pieces, chopped carrot, chopped garlic, sliced onion, salt and stir well
• Once the water starts boiling, reduce the flames to medium and cover and cook until the chicken gets cooked well
• Once the chicken is cooked, take out the chicken pieces from the cooking soup and shred it with the help of a fork
• Now add the shredded chicken back to the soup, add black pepper powder, chopped green chilli, chopped coriander leaves and cook for another 3 to 5 minutes over medium high flames
• Finally add lemon juice, stir well and switch off the flames
• Chicken lemon coriander clear soup is ready to be served. Serve it hot and enjoy with your family

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Chicken Hariyali Kebab

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!

Today’s post is about the recipe of a simple and tasty kebab, which is again an easy to make chicken starter. Its preparation requires few easily available ingredients. 

So friends, today I’m sharing the recipe of Chicken hariyali kebab, which you can make within a few couple of minutes and impress your family and friends, that’s too without much hassle.

Lets go through the recipe for making Chicken Hariyali Kebab.


Boneless chicken 250 to 300gm cut into medium sized cubes 

Fresh coriander leaves 1 cup

Garlic 3 to 4 cloves

Ginger 1/2” piece

Green chilli 2 or as per taste

Curd 2 tbsp

Cooking vinegar 1 tsp

Gram flour/besan 2 tsp or 1 tbsp

Black pepper powder ½ tsp

Salt as per your taste

Butter 1 tsp

Skewers 5 or 6


  • Grind the coriander leaves, ginger, garlic, green chillies, with little water to make a fine paste
  • Take this paste into a mixing bowl. To this, add curd, gram flour, salt, black pepper powder, vinegar and mix well
  • Add the chicken pieces to this mixture and mix such that the pieces gets well coated with the marinade 
  • Rest the marinated chicken for ½ an hour
  • Now prepare the chicken skewers and keep ready for cooking 
  • Place a non stick pan or tawa or grilling pan, whichever available, at high heat allow it to get heated
  • Once the pan gets well heated, reduce the heat and brush a little butter on it
  • Now place the chicken skewers on the pan and cook. 
  • Keep on turning the skewers at regular interval so that the chicken gets well cooked
  • Cook until dark brown spots appear on all sides of the pieces.
  • Once cooked serve hot Chicken Hariyali kebab with fresh salads, green chutney and ketchup.
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Healthy Chicken Stew Recipe

Today I thought of starting our dinner with a healthy, steaming hot chicken stew. I believe, this easy to cook recipe will add a healthy starter to everyone’s meal.


Chicken 300 gm, cut into medium pieces 

Onion 1 small, sliced

Garlic 3 or 4 cloves, finely chopped 

Carrots 1 medium, cut into long pieces

French beans 12 to 15, cut into halves

Potato 1 medium, cut into long pieces

Turmeric powder 1/2 tsp

Black pepper powder 2 tsp

Salt as per taste

Milk 3/4th of a cup

Oil 2 tsp


  • take the chicken pieces in a pressure cooker, add 3 cups water, some salt and pressure cook it to 1 whistle at high flames. Release pressure and keep the chicken pieces separately from the stock
  • heat the oil in a non stick pan at medium high flames. Once hot add the onion and sauté untill it turns translucent 
  • then, add the chopped garlics and sauté for 1/2 minute
  • add the vegetables, turmeric powder, some salt and stir and fry the vegetables untill half cooked. Be cautious while add salt as you have already add some salt to make the chicken stock
  • Add the chicken pieces, black pepper powder and stir and mix well with the cooking vegetable. Stir and cook for another minute
  • then, add the chicken stock and stir and bring it to a boil at high flames. Once it starts boiling, reduce the flames to medium low and cover and cook for 3 to 5 minutes
  • open cover, add the milk and mix well. Once the stew starts boiling after adding the milk, switch off the flames.
  • hot chicken stew is ready to be served.

Fried chicken masala

This chicken item can be served as a starter. It can also be included in the main course, as a side dish and can be paired with rumali roti, roti, paranthas or also with noodles and fried rice.


Chicken 600 gm medium pieces

Egg 1

Onion 3 medium, sliced 

Green chilli 5 or 6, chopped 

Ginger 1/2 tbsp paste + 1/2 tbsp finely chopped 

Garlic 1/2 tbsp paste + 1/2 tbsp finely chopped 

Kashmiri red chilli powder 1/2 + 1/2 tbsp

Black pepper powder 1+ 1 tsp

Corn flour 1 + 1 tbsp

Soya sauce 1 tbsp

Chilli sauce 1 tbsp

Tomato sauce 1 tbsp

Salt as per taste

Oil 6 tbsp


  • Take the chicken pieces in a mixing bowl, into it, add 1/2 tbsp each of ginger garlic paste, 1/2 tbsp Kashmiri red chilli powder, 1 tsp black pepper powder, salt as per your taste, break and add the egg and mix well all the ingredients. Allow it to rest for 15 to 20 minutes
  • Now heat the oil in a kadhai or wok at medium high flames. While the oil is getting heated, add 1 tbsp of corn flour to the chicken marinade and mix well. Now add the chicken pieces one by one into the hot oil and fry from all sides till they turn into golden brown  colour. Do not over crowd the chicken while frying. Fry the chicken in batches if required
  • Remove the fried chicken pieces from the kadhai and keep aside. In the same kadhai, add the finely chopped ginger and garlic in the remaining oil and sauté for few seconds.
  • Then, add the onion slices and chopped green chillies and stir and fry them at same heat for about 3 to 4 minutes but do not let the onions turn brown or become too soft. 
  • Then add the left over marinate if any, and stir and mix well. Add a little salt and remaining black pepper powder and mix well. While adding salt keep in mind that you have also added salt in marinating the chicken.
  • then add the soya sauce and mix and stir for about a minute. In a small bowl, mix the chilli sauce, tomato sauce and about a tbsp of water, and add it to the kadhai. Mix and stir well for another minute
  • add the fried chicken pieces to the kadhai and mix well with the gravy. Cover and cook for 1 minute. While the chicken is getting cooked, in a small bowl, take the remaining corn flour and add about 2 tbsp of water and mix well. 
  • After a minute, open the cover, stir well and add the corn flour mixture and mix well. Once the gravy becomes thick, switch of the flames.
  • now fried chicken masala is ready to be served.