| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Indian |
Mridula’s, Indian, Kitchen |
4 |
servings |
INGREDIENTS
| 700 |
g |
Chicken breast or thigh; (1 1/2lbs) |
| 1 1/2 |
tb |
Lemon juice |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 75 |
g |
Natural yogurt; (3 oz) |
| 75 |
ml |
Single cream; (3fl oz) |
| 1 |
tb |
Ginger paste |
| 2 |
ts |
Garlic paste |
| 2 |
ts |
Ground cumin |
| 1 |
ts |
Ground coriander |
| 1 |
ts |
Balti Garam Masala |
| 1 |
ts |
Ground turmeric |
| 1/2 |
ts |
Chilli powder |
| 1 |
tb |
Besan; (gram or chick pea |
|
|
; flour) |
|
|
Oil for brushing |
|
|
Raw onion rings |
|
|
Lemon wedges |
|
|
Tomato wedges |
|
|
Fresh green chilli |
INSTRUCTIONS
TO GARNISH
Put the chicken in a mixing bowl and add the lemon juice, salt and
sugar. Mix thoroughly and set aside for 30 minutes.
Beat the yogurt and cream together in a bowl until smooth, then add
the remaining ingredients, except the oil, butter and garnish. Pour
the marinade over the chicken and stir to distribute and mix well.
Cover and leave to marinate in a cool place for 3-4 hours, or
overnight in the refrigerator. Once marinated it can be left in the
fridge up to 48 hours.
Preheat the grill to high. Remove the grid from the grill pan and
line with a piece of foil, then brush with a little oil. Thread the
chicken on to the skewers, leaving a slight gap between each piece.
Place the skewered chicken in the prepared grill pan and cook approx
10cm (4 inches) below the element for 5 minutes. Baste generously
with some of the melted butter, reduce heat slightly and cook for a
further 5 minutes. Turn the skewers over nad brush with the remaining
butter. Cook for 4-5 minutes, then remove the chicken from the
skewers and place in a serving dish. Garnish with the onion, lemon,
tomatoes and chilli.
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