This appetiser is a tweaked version of the Arabic shish touk. But the curried chicken kabab assumes a different character with the variety of spices it is marinated in. This fairly easy-to-make barbecue chicken can be done at home on charcoal grill or hot plate. Any assorted vegetables can find a place in the kabab. Chicken cubes can be replaced with fish chunks too.
Curried chicken kabab
Serves two
Ingredients
4 boneless chicken breast
2 spoons of curry powder
3 lemon
8 button mushrooms
8 baby onions
8 cherry tomato (optional)
15 gms ginger garlic paste
Salt to taste
Pepper to taste
100 ml olive oil
40 gms butter
A few sprigs of coriander leaves
Method
Simmer the peeled onions in little water for three minutes. Drain and set aside. Melt butter, add curry powder, ginger garlic paste, lemon juice from two lemons, salt and pepper. Cut the boneless breast in even sized cubes taking four cubes from each breast. Add the chicken cubes in the ready marination and set aside at room temperature for 30 to 40 minutes.
Arrange the chicken, mushrooms, cherry tomato and baby onions alternately on skewers. Cook over a pre–heated barbeque grill or a hot plate over gas fire or in the pre–heated oven for about 8 to 10 minutes turning occasionally.
Serve hot garnished with coriander sprigs and cut lemon wedges.
Ravi Saxena, Executive Chef at The Claridges, has globe-trotted to far-flung kitchens. After experiences in various hotels in the country, Saxena has garnered culinary skills from his stints in the Middle East, Europe and Singapore.
