Silken Chicken Kebabs
Silken Chicken Kebabs
Silken chicken kebabs are a traditional Indian dish. The chicken is extra succulent after 24 hours of marinating in lemon juice and cream with spices.
Ingredients
Serves: 6
- 6 almonds
- 6 green chillies, seeded and chopped
- 8 cloves garlic
- 3cm piece fresh root ginger, peeled
- handful chopped fresh coriander
- salt to taste
- juice of 1 lemon
- 1/2 cup (125ml) double 45% cream
- 1 kg skinless, boneless chicken breast fillets cut into cubes
- 30g melted butter
Directions
Preparation:30min ›
Cook:30min ›
Extra time:1day marinating ›
Ready in:1day1hour
- Place almonds in a small bowl and cover with water. Allow to soak for 15 to 20 minutes then drain.
- Place almonds, chillies, garlic, root ginger and coriander into the bowl of a food processor; blend until smooth. Season with salt, blend in lemon juice and cream.
- Transfer mixture to a large, non metallic bowl. Place chicken in bowl, and turn to coat. Cover, and marinate in refrigerator for 24 hours.
- Preheat barbecue for high heat and lightly oil the hotplate. Remove chicken from the marinade and thread onto skewers.
- Brush chicken with butter and arrange skewers on hot grill. Slowly barbecue, turning frequently until cooked through.
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Reviews and Ratings
Global Ratings:
(28)
Reviews in English (18)
Used different ingredients. This stuff is amazing...I've tried it several times with chicken, beef and prawn. It was good with all of them even though I had been hesitant about the prawn. I have also substituted yogourt for the cream and it was still quite good. - 29 Sep 2008
Nice, unique taste. My guests loved it, but since I prefer spicey food that makes me sweat - I myself found it a little bland. - 29 Sep 2008
We LOVED this recipe. I would give it TEN stars if I could. I think we'll make it again for a barbecue this weekend. We made naan on the grill and ate it with the chicken with some chutney and some raita - SO GOOD! The recipe for the naan is on this site too. We loved the marinade so much we used a little of it for dip! - 29 Sep 2008
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