About this recipe:This traditional Mughlai kebab gets its name from the succulence of the meat after prolonged marinating. Use bbq or tandoor. Traditionally, chicken, beef or lamb is used, but prawns or scallops work well too.
6 green chillies, seeded and chopped
8 cloves garlic
2.5cm (1 in) piece fresh ginger, peeled
handful chopped fresh coriander
salt to taste
1 lemon, juiced
1kg skinless, boneless chicken breast fillets - cubed
Directions Prep:30min › Cook:30min › Ready in:1hr
Place almonds in a small bowl and cover with water. Allow to soak for 15 to 20 minutes; drain. Place almonds, chillies, garlic, ginger and coriander into the bowl of a food processor; blend until smooth. Season with salt, and blend in lemon juice. Blend in cream.
Transfer mixture to a large, nonmetallic bowl. Place chicken in bowl, and turn to coat. Cover, and marinate in fridge for 24 hours.
Preheat tandoor or barbecue for high heat, and lightly oil cooking grate. Remove meat from marinade, and thread onto skewers.
Brush meat with butter, and arrange skewers on hot grate. Slowly cook the chicken until cooked through.
I enjoyed preparing this cuisine and so excited on the result of its taste. It turned out to be exactly as expected! The menu is quite similar to the above image and tastes so delightful even to my friends. I also like “Blackberry Pork Tenderloin” and “Fried beef fillet with morel mushrooms and Venice balsam” that I've searched at www.gourmandia.net and www.allthemeat.com. You may also take a glance at those sites for more exciting recipes. Enjoy!! - 16 Jan 2012