Monday, September 24, 2012

Masala Chicken Kebabs

I have to give my expiring buttermilk the credit for this recipe.  I bought a small carton of it to do some baking a while back.  Of course I never got around to using it and the expiration date was glaring at me every time I opened the fridge.  I knew I had to use it up so I decided to use it in a marinade instead of baking with it.  The buttermilk, yogurt and seasoning made these kebabs completely moist and succulent.  We ate the kebabs as wraps with the yogurt sauce and my son (the picky eater) was jumping up and down for them. Now I won't panic if I have extra buttermilk... with this marinade there is no waste. :)

2-3lbs boneless chicken breast sliced into long 1 inch wide strips
1 cup yogurt
2 cups buttermilk
2Tbs Garam Masala Powder
1 Tbs Paprika
4-5 cloves grated garlic
2 inches grated ginger
salt (to taste)
black pepper

Prepare chicken with all the marinade ingredients.  Place in a ziploc bag and allow to marinate for 24-36 hours.

Place a wooden skewer through each strip and pan fry on a griddle with some canola oil until cooked through.

Tip: Soak skewers in water for 2 hours before using them. 

Serve with rice, salad, or in tortillas/naan.  Goes well with Yogurt Mint Sauce.  Enjoy.

Yogurt Mint sauce:
1 cup plain yogurt
1 small handful of minted chopped
1/2 tsp of ground cumin
juice of half a lime or full lime if it's not too juicy
salt to taste
Stir well and allow to chill for a few minutes before serving.
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