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4 Nov 2012

seven days seven diffrent kababs recipes RECIPE NO 4

 Garlic Chicken Tikka

    3/4 teaspoon cumin seeds, toasted
    3/4 teaspoon coriander seeds, toasted
    2 cups whole-milk yogurt
    4 garlic cloves, chopped
    1 (1 1/2-inch) piece fresh ginger, peeled and chopped
    3 tablespoons vegetable oil plus additional for greasing pan
    2 tablespoons fresh lime juice
    1 1/2 teaspoons salt
    3/4 teaspoon ground turmeric
    1/2 teaspoon garam masala (Indian spice mixture)
    1/2 teaspoon black pepper
    1/4 teaspoon cayenne
    5 pounds skinless boneless chicken breasts, cut into 1 1/2-inch cubes
    Special equipment: 20 (12-inch) wooden skewers
    Accompaniments: mango and red pepper chutney and mint raita
    Garnish: lime wedges


Puree all ingredients except chicken in a blender until spices are well ground.

Put chicken in a large bowl, or divide between 2 large sealable plastic bags, and add yogurt mixture, stirring or turning to coat. Marinate chicken, covered and chilled (turning occasionally if using bags), at least 4 hours.

Soak skewers in water 30 minutes. While skewers are soaking, bring chicken to room temperature.

Preheat broiler and brush a broiler pan lightly with oil.

Divide chicken among skewers (about 5 cubes per skewer), leaving an 1/8-inch space between cubes, and arrange about 5 skewers across pan. Broil chicken about 4 inches from heat, turning over once, until browned in spots and just cooked through, 9 to 12 minutes total.

Transfer cooked skewers to a large platter and, if desired, cover loosely with foil to keep warm. Broil remaining chicken in same manner. Remove chicken from skewers and serve warm or at room temperature.