You may also like
Categories:
plain yogurt tikka paste ginger sugar chili powder salt chicken breasts saffron strands cream ground almonds Garam Masala rice cilantro lime wedges
Viewed: 57 - Published at: 9 years agoIngredients
- 2/3 cup plain yogurt
- 2 tablespoons tikka paste
- 1 inch ginger piece, peeled and grated
- 2 teaspoons sugar
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1 1/4 pounds skinless chicken breasts cut into strips
- 1 pinch saffron strands
- 3/4 cup cream
- 3 tablespoons ground almonds
- 1 teaspoon Garam Masala
- rice to serve
- cilantro chopped, to serve
- lime wedges to serve
Method
- Place yogurt and tikka paste in a non-metalic bowl. Add the ginger, sugar, chili powder and salt and stir well to combine. Add chicken and stir to coat. Cover and marinate for up to 1 hour at room temperature or overnight in fridge. If using wooden skewers, leave to soak in cold water for 20 minutes to prevent burning.
- Soak saffron in 2 tbsp hot water for 5 mins. Place saffron liquid, cream, almonds, and garam masala in a pan. Heat until sauce boils and thickens. Remove from heat and season to taste.
- Preheat broiler to high. Thread chicken on to 8 skewers. Broil for 8-10 minutes, turning once and brushing with remaining marinade until cooked. Reheat sauce. Serve kebabs with the sauce, rice, cilantro and lime wedges.
