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Categories:
chicken breasts bamboo skewer butter marinade curry powder oil red chilies fresh cilantro lime zest turmeric nutmeg pepper yogurt garlic ginger paste salt
Viewed: 102 - Published at: 10 years agoIngredients
- 2 lbs boneless chicken breasts or 2 lbs chicken thighs, cut into 1-inch cubes
- bamboo skewer, soaked for at least 30 minutes
- melted butter, for basting
- Marinade
- 1 teaspoon curry powder
- 1 tablespoon oil
- 3 fresh red chilies, minced
- 1 tablespoon finely minced fresh cilantro
- 1 tablespoon finely chopped lemongrass or 1 teaspoon grated lime zest
- 1/2 tablespoon turmeric
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon szechwan pepper (timur)
- 1/2 cup yogurt
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- salt and pepper
Method
- In a blender, process all marinating ingredients into a smooth paste.
- Marinate chicken cubes in marinade for overnight in the refrigerator.
- Pat dry marinated chicken pieces and thread on with soaked bamboo skewers.
- Grill to the desired doneness, frequently turning and basting with the melted butter.
- Serve hot with rice pilaf and stir-fried vegetables, accompanied by tomato achar.
