Sunday, January 08, 2006

Chicken "Kut-a-Kut" Kebab-Pakistan

The "Kut-akut" or "tuck-a-tuck" is a street food made out of innards such as testicles, kidneys, heart and whatever. This recipe uses only chicken thighs for people like me who avoid such parts.

Serves 3 to 4

1 clove garlic, crushed to a pulp
1/2 cup finely chopped onion
1 teaspoon peeled and finely grated fresh ginger
1/2 to 1 teaspoon finely chopped fresh hot green chilies
1/2 cup peeled and chopped tomatoes
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 tablespoon plain yogurt
1 tablespoon ground cumin
1/2 teaspoon ground coriander
Freshly ground black pepper
1 tablespoon corn or peanut oil
1 pound boneless and skinless chicken thighs, cut into 1/2- inch pieces
3 tablespoon unsalted butter

Fresh lemon
3 thin slices sliced ginger
3 tablespoons finely chopped cilantro

Put the garlic in a small bowl. Add 1/2 cup water and set aside near your cooking area. Combine the onion , ginger and chili in a small bowl and put next to garlic. In another bowl mix the tomato, salt, cayenne and another 1/2 cup water. Have the yogurt measured and ready. Combine the cumin, ground coriander and lots of black pepper.

Pour the oil into a heavy nonstick pan and put over medium high heat. Put in the chicken and stir until they turn opaque on the outside. Pour in the garlic, water and cover. Cook for about 5 minutes. Stir once in a while. When there is only about 1 tablespoon water left add onion , ginger and chili mixture. stir for 2 minutes. Add tomato mixture. Cover and cook for 5 minutes. Add the butter, Cover and cook for 2 minutes. Remove lip and stir. Add yogurt and toss meat. Add cumin, coriander and pepper mixture. Keep stirring for a another minutes. It should appear browned. Turn off heat and serve.

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