Friday, July 4, 2014

Indian Creamy Grilled Chicken Kebabs

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 )
1/2Garam Masaala 
6 or more Bamboo Sticks or metal 

For Mint - Cilantro Chutney:

1   Cup Chopped Fresh Cilantro 

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 .


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