Wednesday, March 29, 2006

Silken Chicken "Tikka" Kebabs (Reshmi Tikka Kebab)

Easy to make Kebabs and very mild.

1 1/2 pounds boned and skinned chicken breasts, cut into 1-inch pieces
1 1/4 reaspoon salt
3 tablspoons lemon juice
1 tablespoons finley chopped ginger
2 cloves garlic, curshed
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper
6 tabslpoons cream
1/2 teaspoon garam masala
3 tablspoons corn or peanut oil

Put chicken in bowl and add salt and lemon juice and rub them in. Prod the chicken with a knife and rub again. Set aside for around 20 minutes. Add the ginger, garlic, cumin. paprika, cayenne pepper, cream and garam massala. Mix well and refrigerate for 6 to 8 hours.
Ready for refrigerater to marinate for 6 to 8 hours.

Just before serving, preheat the broiler. Thread the meat onto two or four skewers. Brush with oil and balance the skewers on the rim of a shallow baking tray. Place about 5 inches from broiler and broil for 6 minutes on each side or until lightly browned and cooked through.

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