Chicken Malai Kabob

Course : Curry
Serves: 1
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1 1/2 teaspoons fresh ginger -- peeled
1 1/2 teaspoons garlic
1 teaspoon garam masala
1/4 cup cashew paste
1 cup sour cream or plain yogurt
1 teaspoon salt
1/4 teaspoon ground white pepper
1 dash saffron -- soaked in 2 tablespoons lukewarm water
1 1/2 tablespoons freshly squeezed lemon juice -- from 1 lemon
2 pounds boneless -- skinless chicken breasts, cut into 2 inch pieces
1 tablespoon heavy cream -- (optional), up to 2
1 medium fresh lemon slices -- for garnish
1 bunch fresh coriander leaves -- for garnish
1 package metal or wooden skewers

Preparation / Directions:

1. Grind ginger and garlic into a paste using a small food processor. 2. Combine all ingredients in large bowl, add chicken, and cover with the yogurt-spice mixture. Add cream if marinade seems too thick. Marinate, covered in refrigerator for 2 hours. If using wooden skewers, soak in water for 1 hour. 3. Heat oven to 350F. Skewer chicken, leaving space between pieces on each skewer. Place skewers on baking sheet, and bake 20 to 30 minutes. To serve, remove chicken pieces from skewers. Arrange on plate with lemon slices, and top with coriander leaves.

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