Chicken Malai Kabob

Recipe Ingredients

1 1/2 teaspoons	7.5ml	Fresh ginger - peeled
1 1/2 teaspoons	7.5ml	Garlic
1 teaspoon	5ml	Garam masala
1/4 cup	59ml	Cashew paste
1 cup	237ml	Sour cream or plain yogurt
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Ground white pepper
1		Saffron - soaked in 2 tablespoons lukewarm water
1 1/2 tablespoons	22ml	Freshly squeezed lemon juice - from 1 lemon
2 lbs	908g / 32oz	Boneless - skinless chicken breasts, cut into 2-inch pieces
1 tablespoon	15ml	Heavy cream - (optional), up to 2
		Fresh lemon slices - for garnish
		Fresh coriander leaves - for garnish
		Metal or wooden skewers

Recipe Instructions

1. Grind ginger and garlic into a paste using a small food processor.

2. Combine all ingredients in large bowl, add chicken, and cover with the yogurt-spice mixture. Add cream if marinade seems too thick. Marinate, covered in refrigerator for 2 hours. If using wooden skewers, soak in water for 1 hour.

3. Heat oven to 350F. Skewer chicken, leaving space between pieces on each skewer. Place skewers on baking sheet, and bake 20 to 30 minutes. To serve, remove chicken pieces from skewers. Arrange on plate with lemon slices, and top with coriander leaves.

Source:
Susan Aaronson

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