Chicken Kabobs in Saffron Cream

  • Active Time 30m
  • Total Time 1h 20m

Serves 6, served with an onion and mint relish

These kababs are cooked in a Tandoori oven in restaurants, but you can successfully recreate the great flavor under the broiler. The cream and saffron marinade give the chicken a golden glow and a soft texture. It is best to make small quantities of garam masala for maximum flavor. Store any left over in an airtight jar.

ingredients

  • 4 tablespoons cream, divided
  • 1/2 teaspoon saffron threads, crushed
  • 2 pounds boneless chicken breasts skinned and cut into kabab-sized pieces
  • 1 medium onion thinly sliced into half moons
  • 1/2 cup mint leaves chopped
  • 1/2 teaspoon salt
  • Juice of one lemon
  • 6 cloves garlic
  • 1-inch piece ginger peeled and coarsely chopped
  • 2 tablespoons yogurt
  • 1 teaspoon paprika
  • 1 tablespoon garam masala (see note and recipe)
  • 1/2 to 1 teaspoon cayenne
  • 1 1/2 teaspoons salt
  • 1 tablespoon vegetable oil

Companion recipe: Garam Masala

directions

Warm one tablespoon cream in the microwave and dissolve the saffron in it. Set aside for 5 minutes.

In a mixing bowl combine chicken and saffron mixture. Stir to coat and set aside for 15 minutes.

Meanwhile, make the onion-mint relish by mixing the sliced onion and chopped mint leaves with the salt and lemon juice and set aside.

Prepare marinade by pureeing the garlic and ginger with the yogurt in a blender. Remove to a small mixing bowl and add the paprika, garam masala and cayenne.

Sprinkle the salt on the chicken. Add the marinade and turn chicken pieces to coat well. Set aside for at least half an hour to marinate at room temperature, or marinate for up to 6 hours in the refrigerator. Bring chicken pieces to room temperature before proceeding.

When ready to cook, add the oil to the chicken pieces, stirring to coat well. Thread the pieces onto skewers and broil for 5-6 minutes a side, until done. Garnish with the onion-mint relish.

NOTE: Garam Masala can be store purchased but is best freshly ground. (see recipe)

Recipe created exclusively for Cooking.com by Neela Paniz.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 5965

nutrition information per serving

237 calories; 7g total fat; 97mg cholesterol; 883mg sodium; 6g carbohydrates; 1g fiber; 36g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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