In India, these would be cooked in tandoor, a clay oven with a rounded side and charcoal at the bottom. The meat prepared in tandoor is generally moist and tender and has a special earthy aroma. In an ordinary domestic kitchen, however these remain equally moist cooked in the oven, under a broiler, or on a barbecue.
2 inch piece gingerroot, peeled and grated
4 garlic cloves, crushed
¼ heavy cream
2 tablespoons vegetable oil, plus extra for brushing the oven shelf or broiler rack
1 tablespoon tomato paste
2 tablespoons plain yogurt
1 teaspoon garam masala
½ teaspoon salt
1 tablespoon paprika
½ teaspoon chili powder
1 teaspoon ground cumin
18 ounces boneless, skinless chicken breast chopped into bite sized pieces
Manage Your Diet Anywhere
Mix all the ingredients except the chicken pieces, together in a large bowl. Add the chicken pieces and stir until they are well coated in the marinade.
Cover the bowl with cling film and refrigerate at least 2 hours or overnight
Preheat the oven to 350 degrees F or heat the broiler to medium
Soak 8 wooden skewers in cold water 15 minutes, while the oven is heating, lightly grease the oven shelf or broiler rack.
Thread the chicken onto the skewers, then place directly onto the oven shelves or under the broiler and cook, turning and brushing with oil at least once, 10 to 15 minutes, or until the chicken is cooked through. To check if the chicken is cooked, cut one piece- the juices should run clear. If not cooked for a few minutes more, then check again. Serve with tomato, chili salad, onion and Cilantro Chutney.
Cuisine Writer
