These Creamy Kebabs are Traditionally cooked in a Tandoor Oven In rural Villages in northern India and in restaurants , But still Grilling or Broiling is also giving it Great result.
Boneless Skinless Chicken Breasts or Turkey Breasts Cut into big strips .
1/4 Cup Yogurt
1 Tablespoon Ground Coriander
1 Tablespoon Finally Chopped ginger root
1 Tablespoon Chopped Fresh Cilantro
1 Teaspoon Ground Cumin
2 Medium Cloves garlic , finally Chopped
1/2Teaspoon Ground Pepper ( Cayenne )
6 or more Bamboo Sticks or metal
For Mint - Cilantro Chutney:
1 Medium Tomato Chopped
3/4Cup Chopped fresh mint Leaves
1/2 Medium Onion Chopped
1/4 Cup water
Juice of 1 or 2 medium Limes
1 Teaspoon Salt
2 Garlic Cloves
1 Thai , Serrano or cayenne Chilies.
Place all ingredients in Blender , Cover and blend on medium Speed until smooth
Cover tightly and Store in refrigerator up to 10 Days.
1- Mix all ingredients in medium Bowl , Cover and refrigerate at least 2 Hours but no longer than 24 hours , After that you Arrange then into the skewers.
2- On Heated Coals or Gas Grill Place your Skewers on medium Heat .
3- Cover and Grill kebabs on the medium Heat from 5 to 7 min Turning them Occasionally to ensure Browning , Until Chicken is no longer Pink in the center.
4- Serve Kebabs as is or with the Mint cilantro Chutney & some Naan Bread .