Silken Chicken Kebabs

    1 day 1 hour

    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.

    39 people made this

    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

    Preparation:30min  ›  Cook:30min  ›  Extra time:1day marinating  ›  Ready in:1day1hour 

    1. Place almonds in a small bowl and cover with water. Allow to soak for 15 to 20 minutes then drain.
    2. 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.
    3. Transfer mixture to a large, non metallic bowl. Place chicken in bowl, and turn to coat. Cover, and marinate in refrigerator for 24 hours.
    4. Preheat barbecue for high heat and lightly oil the hotplate. Remove chicken from the marinade and thread onto skewers.
    5. Brush chicken with butter and arrange skewers on hot grill. Slowly barbecue, turning frequently until cooked through.

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    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