The ingredients that you will require are:
Chicken, boneless: 500 gram
Yogurt (Dahi): 100 gram
Mustard Oil: 5 tablespoon
Onions: 2, medium sized
Ginger Garlic Paste: 2 tablespoon
Black Peppercorns (Kali Mirch): 3 teaspoon
Lemon (Nimboo) Juice: 1 tablespoon
Turmeric (Haldi) Powder: 1 teaspoon
Red Chillies (Lal Mirch): 2
Red Chilli (Lal Mirch) Powder: 1 teaspoon
Garam Masala: 2 teaspoon
Mace (Javitri): 1 teaspoon
Coriander (Dhania) Seeds: 1 teaspoon
Fennel (Saunf): 1 teaspoon
Cumin (Jeera) Seeds: 1 teaspoon
Fenugreek (Methi) Seeds: Half a teaspoon
Milk: 50 millilitres
White Butter: for basting
Salt: to taste
Wash the boneless chicken and drain the excess water. Cut the chicken into bite-sized pieces; the pieces should roughly be of the same size. Keep aside for a while to let the chicken pieces dry.
Of the three teaspoons of black peppercorns, take two teaspoons and grind the peppercorns into a coarse powder.
Coarsely chop the onions and put them in a blender to make onion paste.
In a bowl, create a marinade by mixing the yogurt, onion paste, ginger-garlic paste, lemon juice, the powdered peppercorns and salt. Mix well.
Place a frying pan on Low heat and dry-roast the red chillies, red chilli powder, garam masala, turmeric powder, mace, coriander seeds, fennel seeds, cumin seeds, fenugreek seeds and the remaining black peppercorns. Do this for around 5 to 7 minutes, stir constantly. When the rich aroma of the spices fills your kitchen, turn the flame off. Grind the roasted spices into a coarse powder.
Mix these ground spices with the marinade that you had made earlier. Now add the chicken pieces and mix well, ensuring that every piece of chicken is well-coated in the marinade-spices mixture. Add the milk along with one teaspoon of Mustard Oil. Mix well.
Normally, the chicken would need to be marinated for 3 to 4 hours – but in your kitchen you have a device that enables you to take a shortcut: your refrigerator. Place the marinated chicken in the refrigerator (not the freezer) for one hour.
After one hour, take the marinated chicken out of the refrigerator. Heat the remaining Mustard Oil in a pan on Medium heat. When the oil reaches its smoking point shallow fry the marinated chicken pieces, basting at regular intervals with white butter, till the chicken is done. Do this in batches – it’s easier to manage and you can ensure that some of the pieces don’t get fried to a crisp. Use a fork to check the texture of the chicken – it should be soft, very soft.
Your Peppercorn Chicken Kebabs are now ready to be served. You can simply serve them on a platter; or if you want to add an ethnic touch, you can arrange the pieces on mini skewers and serve them on a traditional Thali.