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