Prep 30 mins
Cook 10 mins
A very classic mughlai dish. Recipe courtesy Hotel Grand Hyaat, New Delhi. Please use balsamic vinegar only--the real flavor lies in that!
- 400 g chicken (thick pieces)
- 2 teaspoons garlic paste
- 2 teaspoons ginger paste
- 1 teaspoon red chili powder
- 1⁄2 teaspoon clove powder
- 1⁄2 teaspoon cinnamon
- 2 teaspoons olive oil
- 1 cup lowfat curds
- 2 tablespoons balsamic vinegar
- 3 teaspoons masala paste (made of green chillies, browned onion and corriander stalks)
- Marinate the chicken with ginger, garlic, red chilly powder, salt and balsamic vinegar, for 10 minutes.
- For the second marinade, add chilly powder, olive oil, salt, clove powder and cinnamon powder to beaten curd.
- Add the masala paste made with green chilly, brown onion and coriander stalk to the curd mixture.
- Add olive oil mixed with red chilly for colour. Marinate the chicken.
- Put the chicken on the skewers and cook in a moderately heated oven.
- Before the chicken is almost done, pour olive oil on top of the pieces and reheat them again in the oven
- When they are done, serve garnished with salad greens.
Very good introduction to Indian cooking since, while this recipe is spicy, it is not hot. I didn't really understand the directions so I did it like this: combined ginger, garlic, chili powder, salt , balsamic vinegar and marinated chicken 10 minutes. Then I added yogurt (had to look that up!), ground cloves, ground cinnamon, masala paste (mine is from the Bombay region) and marinated the chicken an additional 20 minutes or half hour. I wanted to grill them to cook quickly but I failed to pat the chicken dry, so they cooked in a little marinade, then I added the rest and heated it through. I served it over rice and really enjoyed my meal. Thanks for posting.