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Receta Chicken Malai Kabob
by Global Cookbook

Chicken Malai Kabob
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Ingredientes

  • 1 1/2 tsp fresh ginger peeled
  • 1 1/2 tsp garlic
  • 1 tsp Garam Masala (see below)
  • 1/4 c. Cashew Paste (see below)
  • 1 c. lowfat sour cream or possibly plain yogurt
  • 1 tsp salt
  • 1/4 tsp freshly-grnd white pepper
  • 1 pch saffron soaked in
  • 2 Tbsp. lukewarm water
  • 1 1/2 Tbsp. fresh lemon juice
  • 2 lb boneless skinless chicken breasts cut into 2" pcs
  • 2 Tbsp. heavy cream (optional) Fresh lemon slices for garnish Fresh coriander leaves for garnish Metal or possibly wooden skewers
  • 1 tsp cardamom pods
  • 1 x dry bay leaf
  • 1/2 tsp whole cloves
  • 1/4 tsp black peppercorns
  • 1 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1 stk cinnamon
  • 1/2 whl nutmeg
  • 1/3 c. unsalted cashews

Direcciones

  1. GARAM MASALA: Toast all spices for garam masala in small saute/fry pan, over medium heat, about 5 min till fragrant. Allow to cold in the pan. Transfer contents to a spice grinder and grind to a fine pwdr.
  2. CASHEW PASTE: Soak cashews in 1/2 c. hot water for 10 min. Drain. Grind to a smooth paste in a food processor.
  3. CHICKEN: Grind ginger and garlic into a paste using a small food processor. Combine all ingredients in large bowl, add in chicken, and cover with the yogurt-spice mix. Add in cream if marinade seems too thick. Marinate, covered in refrigerator for 2 hrs. If using wooden skewers, soak in water for 1 hour.
  4. Heat oven to 350 degrees. Skewer chicken, leaving space between pcs on each skewer. Place skewers on baking sheet, and bake 20 to 30 min.
  5. To serve, remove chicken pcs from skewers. Arrange on plate with lemon slices, and top with coriander leaves.
  6. Serves 4.
  7. Cuisine: "Indian"