Reshmi Tikka Kebab
Silken Chicken ‘Tikka’ Kebabs These kebabs are very easy to prepare and have a delicate, delicious flavour.
Ingredients
- 675 g boned and skinned chicken breasts cut into 2½cm (1in) pieces
- 1¼ teaspoons salt
- 3 tablespoons lemon juice
- 1 tablespoon peeled and very finely grated fresh ginger
- 2 garlic cloves peeled and crushed to a pulp
- 1 teaspoon ground cumin
- 1 teaspoon bright red paprika
- ½ teaspoon cayenne pepper
- 6 tablespoons whipping cream
- ½ teaspoon garam masala
- 3 tablespoons corn oil or peanut oil
Instructions
- Put the chicken in a bowl. Add the salt and lemon juice and rub them in. Prod the chicken pieces lightly with the tip of a knife and rub the seasonings in again. Set aside for 20 minutes. Then add the ginger, garlic, cumin, paprika, cayenne pepper, cream and garam masala. Mix well, cover, and refrigerate for 6–8 hours. (Longer will not hurt.)
- Just before serving, preheat the grill. Thread the chicken pieces onto two to four skewers (the flat, sword-like ones are best.) Brush with oil and balance the skewers on the rim of a shallow baking tray. Place about 13cm (5in) from the source of heat and grill for about 6 minutes on each side or until lightly browned and cooked through.
