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.
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
- 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