Silken Chicken Tikka Kebabs Recipes

SILKEN CHICKEN TIKKA KEBABS

Steps:

• Put the chicken into a bowl and add the salt and lemon juice and rub into the meat.
• Poke the meat with the tip of a knife and rub in the seasonings again.
• Set aside for 20 mins,then add the ginger,cumin,garlic,paprika,cayenne,cream and garam masala.Mix well and refrigerate for 6-8 hours,although longer will not hurt.
• Preheat the grill and thread the meat onto flat sword-like skewers.Brush with oil and balance the skewers on the rim of a shallow baking tray.
• Place about 5" from the heat source and grill for about 6 mins or until lightly browned and cooked through.

CHICKEN TIKKA KEBABS

Steps:

• Combine yogurt, garlic, cumin, turmeric, ginger, pepper, chile flakes, and cinnamon in a glass or ceramic bowl; mix well.
• Chop chicken into small chunks and add to the yogurt mixture. Cover with plastic wrap and marinate in the refrigerator for 4 hours or overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken from the refrigerator and thread onto skewers. Place on the preheated grill and cook, turning occasionally, until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SILKEN CHICKEN 'TIKKA MASALA'

Steps:

• Put the chicken in a bowl. Add the salt and lemon juice and rub them in.Prod the chicken lightly with a tip of a knife and rub the seasonings in again.
• Add the remaining kebab ingredients except the oil,mix well,cover and refrigerate for 6-8 hours,although longer will not hurt at all!
• Preheat the grill,thread the meat onto two to four skewers (flat,sword-like ones are best). Brush with oil and balance the skewers on the rim of a shallow baking tray.
• Place about 5" from the heat source and grill for about 6 mins on each side or until lightly browned and cooked through.
• FOR THE SAUCE:.
• Pour the oil into a large non stick pan with a lid and set over med high heat. when the oil is hot add the onion and stir fry until they turn reddish brown (6-7 min).
• Add the ginger and garlic and continue to fry,stirring for 1 minute.
• Add the coriander,turmeric,cayenne and paprika, stir for 10 seconds,then add a tbsp of yogurt,stirring until it is absorbed.Add the remaining yogurt this way a tbsp at a time.
• Put in the tomatoes and fry for 3-4 mins until they turn pulpy. Keep mashing them with the back of a wooden spoon to help the process along.
• Add the salt and the stock and bring to a simmer.
• Cover and reduce the heat to low and simmer gently for 15-20 mins.The sauce should turn thick.
• Stir in the garam masala and fresh coriander,taste and add more salt if needed.
• When the kebabs are cooked push the chicken off the skewers with a fork and fold the meat into the sauce.

CHICKEN TIKKA KEBABS WITH CHARRED TOMATO CHUTNEY AND WARM FLAT BREAD

Steps:

• Preheat grill pan or indoor electric grill to high.
• Combine yogurt, curry paste, lemon juice, and cilantro in a shallow dish. Add chunks of chicken and coat evenly in yogurt sauce. Lace meat onto metal skewers. When you are about 10 minutes away from eating, place chicken on hot grill and cook 5 or 6 minutes on each side, until charred at edges and chicken meat is firm.
• Place a small heavy skillet on stovetop over high heat. When pan is very hot, add whole tomatoes. Pan roast the tomatoes until charred on all sides. Place the tomato sauce and charred fresh tomatoes in a food processor. Return skillet to heat and toast mustard and coriander seeds and crushed red pepper until they pop. Add seeds and flakes to food processor with a few pinches coarse salt. Pulse grind tomato mixture into a chunky chutney and transfer to a small bowl. When you remove chicken from grill, add flat bread to blister and warm it through. Slide chicken off skewers on to a serving dish. Set bowl of tomato chutney with a serving spoon along side. Pile chicken into or onto flat bread with tomato chutney to top. Potatoes with cumin are a perfect side to this meal.
• Serving suggestion: Potatoes with Cumin, recipe follows.
• Boil potatoes in salted water to cover until tender, about for 7 minutes. Drain potatoes, return to hot pot to dry them out.
• Heat skillet over medium high to high heat. Add cumin seeds. When seeds pop and crackle, add oil, then onion. Saute onion 2 minutes, stirring constantly. Add potatoes to the pan and toss to coat and lightly brown, about 3 minutes. Remove the pan from heat, season with salt, to taste, and serve.