Friday, June 18, 2010

Malai Kabobs

We tried our new Indian food recipes last night. They were alright... We loved the chicken, the rest we'll leave to the Indian's.
Here we have Naan, or Tandori Breads. Mine certainly didn't look as good as the picture in the book, so I'm sure theirs would have tasted better, too. When I had a bite, the aroma made me think of the flour paste I used to make a pinata last week. Maybe if we'd had some curry to dip into it would have been tastier. This is Batata Nu Shaak or Spicy Potato Fry. It looks like soggy french fries and that is essentially what it was. We started out by cooking the frozen fries, then added them to a pan with many spices and sugar and water. Then we cooked the water down and this is what was left. Oh, there are tomatoes in it, as well, which didn't make my kids like it any more.
Finally, we have our yummy chicken! Malai Kabobs, or Creamy Grilled Chicken on Skewers. So good. Lots of spices!!

1 lb boneless, skinless chicken breasts, cut into 4 x 1 inch strips
1/4 c half-and-half
1 Tbsp coriander seed, ground
1 Tbsp finely chopped gingerroot
1 Tbsp chopped fresh cilantro (we left this out, my family doesn't like it)
1 tsp cumin seed, ground
2 medium cloves garlic, finely chopped
1/2 tsp salt
1/2 tsp ground red pepper
1/2 tsp Garam Masala
16 skewers
Basically, mix everything but the skewers, cover and let marinate in fridge for 2-24 hours.
Heat grill for direct heat, or turn on broiler. Thread chicken onto skewers, accordion style.
Cover and grill kabobs 5-7 minutes, turning to ensure even browning, until no longer pink.
Serve as is or with chutney.
Pretty easy and pretty good!

1 comment:

Mike said...

Thanks, Mandy. I'm sorry your other two things didn't turn out well, but I'm glad the chicken was good.