Tuesday, July 27, 2010

Silken Chicken Tikka Kebabs with Fresh Mango Chutney

I had planned to make Tandoori drumsticks for dinner tonight, but didn’t get the drumsticks out of the freezer when I should have. So this morning, I thawed some boneless skinless chicken breasts instead and went looking for an Indian recipe for some kind of chicken on a stick. In Madhur Jaffrey’s From Curries to Kebabs: Recipes from the Indian Spice Trail, I found just what I was looking for: Silken Chicken “Tikka” Kebabs, or Reshmi Tikka Kebab. I made a few modifications to the recipe, replacing the heavy cream with low-fat plain yogurt and eliminating the oil in favor of vegetable spray. I had bought several mangoes with the idea of serving them alongside some Indian food. This Epicurious recipe for Fresh Mango Chutney was the perfect accompaniment to the chicken.

Silken Chicken Tikka Kebabs


For the chicken:
  • 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 ½ teaspoons salt
  • 3 tablespoon lemon juice
  • 1 tablespoon ginger, peeled and finely grated
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 8 tablespoons low-fat plain yogurt
  • ½ teaspoon garam masala
  • Vegetable spray
For the chutney:
  • 1 teaspoon ground cumin
  • 1 (3/4-pound) unripe mango, chopped
  • 1 cucumber, seeded, peeled and chopped (3/4 cup)
  • 1/2 cup chopped red or other sweet onion
  • 1 to 2 teaspoons minced fresh jalapeño with seeds
  • 3 tablespoons lime juice
  • 3 tablespoons thinly sliced mint
  • 3 tablespoons chopped cilantro
  1. Add the chicken, lemon juice and salt to a bowl. Rub the salt and lemon into the chicken and let stand for 20 minutes.
  2. Combine the ginger, garlic, cumin, paprika, cayenne, half of the yogurt and garam masala in a mini-chopper and process until smooth.
  3. Pour into the bowl with the chicken, add the rest of the yogurt and stir to combine.
  4. Cover with plastic wrap and refrigerate for 6-8 hours.
  5. To make the chutney, toast the cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute. Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.
  6. Preheat a gas grill on high.
  7. Thread the meat on to 4 skewer. Clean the grill and spray with the vegetable spray.
  8. Grill for about 12-15 minutes with the top up, turning the skewers occasionally so that each side of the chicken is browned.
I had all the ingredients on hand, except for a red onion so used a sweet white onion I picked up at a local market this weekend. The recipe originally called for just part of an English cuke, but I had some locally grown cucumbers that were ready to be eaten so I used a whole one of those, adding lots of texture and crunch to the chutney.

Served with some Basmati rice, this was a great, fabulously healthy dinner that came together really quickly. I put the chicken on to marinate this morning. Tonight, B skewered the chicken and W grilled it while I put together the chutney and sliced some mango for B-the-less-adventurous-diner. We’ll be making this dinner again.


Jane said...

What could I substitute for garam masala? I want to try more Indian cuisine and this recipe looks like something we would devour!

Mythreyi Dilip said...

Hi, i had recently found that you recipe had been plagiarized on Facebook page by Saqib Jaganhir. I thought i should bring this to your notice, below is link for the proof.

Food World said...

Wow chutney and chicken combination is superb...
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