Cilantro Chicken Kebabs
2 1/2 pounds boneless skinless chicken breast halves
1 teaspoon salt
1 tablespoon besan
6 tablespoons plain yogurt
1 1 inch cube fresh ginger, peeled, grated
1/2 teaspoon garam masala
3 cloves garlic, crushed (peeled)
1 teaspoon ground cumin
4 green chiles, stemmed and sliced
1 cup cilantro, stems removed
1/2 cup unsalted butter, melted
sliced onion and cucumber (garnish)
Cut each breast in half lengthwise and then cut each half crosswise
into three or four equal pieces. Lay the pieces in a single layer on
a platter. Sprinkle the salt and the juice from the lemon over them
and rub into the chicken. Set aside for 20 minutes. Meanwhile, put
the yogurt in a small bowl. Beat it with a fork or whisk until it is
smooth and creamy. Add the ginger, garlic, cumin, cayenne, and garam
masala and besan. Stir.
Make a paste out of the green chiles, cilantro and 1/4 cup of water
in a food processor. Add the paste to the yogurt mixture. After the
chicken has sat around for 20 minutes, hold a sieve over the chicken
pieces and pour the yogurt mixture into the sieve and push through
as much as you can with a rubber spatula. Mix well with the chicken
pieces and refrigerate for 6-24 hours, in an airtight container.
Preheat over to maximum temperature (best is to use the broiler).
Thread the chicken pieces on skewers. Brush the chicken with half
the melted butter and put in the oven for about 7 minutes. Take out
the baking tray and skewers. Turn the chicken pieces over and brush
with the rest of the butter. Bake for another 8-10 minutes. Serve
with thick slices of onions, and cucumbers.