Friday, 26 August 2016

Silky Chicken Kebab

The last post for this month's blogging marathon. And next month we have the mega marathon coming up. Looking forward to it. 

Meanwhile I tried this silky chicken kebab. Now that I have a new oven, I have all the reasons in the world to try new kebab recipes. I took this recipe from a book named "Indian" - a collection of over 100 essential recipes. Strangely this book doesn't have an author associated with it. It just says Love Food. I tried this particular recipe because it looked like actual kebabs we get in restaurants with skewers attached. I followed the recipe as available in the book and didn't make any changes. Try it out. Its very easy.


Ingredients:

Cashew nuts - 50 grams
Thick cream - 2 tbsp
Egg - 1
Boneless chicken breasts - 400 grams
Ginger-garlic paste - 2 tbsp
Green chillies - 2 (finely chopped)
Coriander leaves - few (roughly chopped)
Garam masala - 1 tsp
Oil - 1 tbsp (for brushing)
Butter (melted) - 25 grams
Salt - to taste


Method:

  • Put the cashewnuts in heat-proof bowl, cover with boiled hot water and leave it to soak for 20 minutes.
  • Drain the cashewnuts and put it in a food processor or mixer. Add the cream and egg and process the ingredients to a coarse mixture.
  • Roughly chop the chicken breast to very small pieces.
  • Add all the remaining ingredients, except the oil and butter. Mix until smooth and evenly mixed.
  • Transfer to a bowl, cover and refrigerate for 30-50 minutes.
  • Preheat the grill to high. Pre-soak the wooden skewers lightly with oil. Have a bowl of cold water ready.
  • Divide the chilled mixture into 8 equal sized portions. Dip your hands in a bowl of cold water - tis will stop the mixture sticking to your fingers when you are moulding it onto the skewers.
  • Carefully mould each portion onto a skewer forming it a 15 cm/6 inch sausage shape.
  • Arrange the kebabs on the prepared rack and cook in the pre-heated grill for 5 minutes.
  • Brush with half the melted butter and cook for a minute more.
  • Turn over the kebabs in the rack and cook for further 3 minutes.
  • Brush the remaining melted butter and cook for a further 2 minutes.
  • Remove from heat and leave the kebabs to rest for 5 minutes.


Silky chicken kebabs are ready!! You can serve them as is in the skewers or slide them off the skewer with a knife. Serve with mint chutney and lemons.









Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#67

3 comments:

  1. That plate of chicken kebab is inviting me, makes me hungry.

    ReplyDelete
  2. interesting.. love addition of cream.. will try it with paneer..

    ReplyDelete
  3. Those kebabs do look like the ones from a restaurant. Perfectly made.

    ReplyDelete