Chicken Tikka Masala Kabobs


Course : Grilling
Serves: 6
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Ingredients:


---PART A---

2 pounds boneless chicken breast

1/4 cup yogurt

3 teaspoons minced ginger

3 teaspoons garlic crushed

1/4 teaspoon white pepper

1/4 teaspoon cumin powder

1/4 teaspoon mace

1/4 teaspoon nutmeg

1/4 teaspoon green cardamom powder

1/4 teaspoon chili powder

1/4 teaspoon turmeric

3 tablespoons lemon juice

4 tablespoons vegetable oil

4 tablespoons melted margarine -- (for basting)

---PART B---

5 ounces tomato paste

10 ounces tomato puree

2 pounds tomatoes -- chopped

2 teaspoons ginger paste

2 teaspoons garlic paste

2 teaspoons green chilies

1 tablespoon red chili powder

2 teaspoons cloves

8 pieces green cardamoms

1 teaspoon salt to taste

3 tablespoons butter

2/3 cup cream

1 teaspoon fenugreek

2 teaspoons ginger -- julienne

2 teaspoons honey to taste
 

Preparation / Directions:


Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Put chicken on skewers. Prepare grill. Grill the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and grill for another 2 minutes. While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken.


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