Indian
Indian - Tandoori and Kebabs
Kulfi Chicken Tikka
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 500g boneless chicken thighs, cubed
- • 1/2 cup thick fresh cream
- • 2 tbsp cashew paste
- • 1 tbsp ginger paste
- • 2 green chilies, finely minced
- • 1/2 tsp green cardamom powder
- • 1/2 tsp white pepper powder
- • 1 tsp salt
- • 2 tbsp butter, melted
Preparation Steps
1
Phase 1
Whisk the cream with cashew paste, ginger, green chilies, cardamom, white pepper and salt; coat the chicken and rest 2 hours.
2
Phase 2
Thread the chicken pieces onto skewers, leaving small gaps.
3
Phase 3
Grill over medium-low heat so the cream marinade does not burn.
4
Phase 4
Baste with melted butter and turn frequently until just cooked.
5
Phase 5
Serve hot with mint chutney and a sprinkle of chaat masala.