Tuesday, March 11, 2008

Moghlai Chicken Kabab

Sunday DinnerThis is a wonder mild dish from Northern India or Pakistan I adapted form curries to kebabs recipes from the Indian spice trail.

1 1/2 pounds boned and skinned chicken breast cut into 1 inch cubes.
1 teaspoon salt
2 tablespoons lemon juice
2 tablespoons blanched , slivered almonds.
3 tablespoons vegetable oil
1 onion , sliced into fine rings.
2 teaspoons peeled and very finely grated ginger
2 coves of garlic crushed
1/8 teaspoon cayenne pepper
1/2 cup non-fat half and half
1/2 teaspoon garam masala

Put the chicken in a bowl and rub in the salt and lemon juice.
Set aside for 20 minutes.

Grind the almonds in a coffee or spice grinder to a powder. set aside.

Heat up the oil in a frying pan and add the onion, Fry until reddish-brown. Remove and set aside.

Add the almond powder, ginger, garlic, half and half and garam masala to the chicken and mix well. Cover and refrigerator for 6 to 8 hours.

Preheat the broiler and thread the meat on skewers. Brush with oil and broil for6 minutes or until lightly browned and cooked through. Serve with the onions.

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