Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- -- 700 grams chicken breast or thigh -- (1 1/2lbs) 1 1/2 tablespoons lemon juice 1 teaspoon salt 1 teaspoon sugar 75 grams natural yogurt -- (3 oz) 75 milliliters single cream -- (3fl oz) 1 tablespoon ginger paste 2 teaspoons garlic paste 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon Balti Garam Masala 1 teaspoon ground turmeric 1/2 teaspoon chilli powder 1 tablespoon besan -- (gram or chick pea -- flour) Oil for brushing **TO GARNISH** Raw onion rings Lemon wedges Tomato wedges Fresh green chilli

Instructions Jump to Ingredients ↑

  1. Preparation : Put the chicken in a mixing bowl and add the lemon juice, salt and sugar. Mix thoroughly and set aside for 30 minutes. Beat the yogurt and cream together in a bowl until smooth, then add the remaining ingredients, except the oil, butter and garnish. Pour the marinade over the chicken and stir to distribute and mix well. Cover and leave to marinate in a cool place for 3-4 hours, or overnight in the refrigerator. Once marinated it can be left in the fridge up to 48 hours. Preheat the grill to high. Remove the grid from the grill pan and line with a piece of foil, then brush with a little oil. Thread the chicken on to the skewers, leaving a slight gap between each piece. Place the skewered chicken in the prepared grill pan and cook approx 10cm (4 inches) below the element for 5 minutes. Baste generously with some of the melted butter, reduce heat slightly and cook for a further 5 minutes. Turn the skewers over nad brush with the remaining butter. Cook for 4-5 minutes, then remove the chicken from the skewers and place in a serving dish. Garnish with the onion, lemon, tomatoes and chilli. Converted by MC_Buster.


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