Recipe by Chef Patience
This dish sounds simple and wonderful! I have cut the amount of chillies in this recipe by ¾. I like mildly spiced dishes. If you wish for more bite, then increase the chillies to 8, or whatever your preference. This recipe is from “The Indian Menu Planner”.
Top Review by Chef floWer
Yummy and interesting flavours. I cut the chillies a little so Little Miss (DD) was able to eat it and use an egg replacer. We cooked the kebabs using a Griddle Pan, served with steam rice and simple salad. Thank you Chef Patience - *Made for Zaar World Tour 4*
- 2 lbs boneless chicken, cut into strips
- 3 tablespoons ginger paste
- 7 teaspoons garlic paste
- 1 teaspoon white pepper, finely ground
- 1 egg
- 1⁄4 cup cheddar cheese, grated
- 2 green chilies, finely chopped
- 4 teaspoons coriander, ground
- 1⁄2 cup cream
- 1⁄2 teaspoon mace, ground
- 1⁄2 teaspoon nutmeg, ground
- 1 tablespoon cornstarch
Directions See How It's Made
- If you are using wooden or bamboo skewers, be sure to soak them in water (read the package directions) so that they don’t splinter or burn on you.
- Mix together the Ginger, Garlic, Salt and Pepper. Rub this mix into the Chicken and set aside for at least 15 minute.
- Mix together the Egg, Cheese, Chillies, Coriander, Cream, Mace, Nutmeg and Cornstarch. Rub this mixture into the Chicken as well. Marinade for a minimum of 3 hours.
- Thread the Chicken strips onto the skewers. If you are putting more than one piece on a skewer, leave them spaced about 1 in apart.
- Grill the kebabs for 5 min, or roast in the oven @ 275 degrees, or place in the rotisserie according to appliance directions.
- If you are using the rotisserie, you may roast them until they are done.
- If you are grilling or oven roasting them, remove them from the heat and place them on a rack to allow the excess liquid to drip off. Then roast again for 3 minutes.