This delicious kabab gets its name from the juicy, succulence of the meat used to make it. The meat gets this way thanks to the marinade in which it is soaked. Serve it with Mint-Coriander Chutney, thinly sliced onions and hot Naans (tandoor-baked Indian flatbread).
Prep Time: 24 hours
Total Time: 24 hours
- 1 kg boneless chicken cut into 2" cubes
- 2 tbsps garlic paste
- 1 tbsp ginger paste
- 1cup fresh coriander leaves
- 2 large onions chopped
- 1/2 cup fresh yoghurt (should not be sour)
- 1/2 cup almonds
- Juice of 1 lemon
- Salt to taste
- Butter or vegetable/ canola/ sunflower cooking oil for grilling kababs
- Soak the almonds in hot water for 10 minutes so that the skins loosen. Now press each one between your thumb and index finger so that the skin splits and can be removed. Do this for all the almonds.
- Mix the almonds, coriander, onion, ginger and garlic pastes and grind in the food processor to form a smooth paste. Add salt to taste, the lemon juice and mix well.
- Pour this paste and the yoghurt over the chicken and mix well to coat all the pieces. Cover and keep to marinate (in the refrigerator) for 24 hours.
- Put the marinated chicken pieces on skewers and grill. Lightly brush with oil to keep from sticking.
- When the chicken is cooked, remove from the skewers and serve with Mint-Coriander Chutney, thinly sliced onions and hot Naans (tandoor-baked Indian flatbread).