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Griddle-Fried Chicken Skewers with Mango-Ginger Sauce |
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Serves: 4
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Griddle-Fried Chicken Skewers with Mango-Ginger Sauce recipe on the web!!
Tava Murgh Kabaab aur Aam ki Chutni
Makes 4 to 6 servings
Inspired by the abundance of fruit readily available in California, and guided by Indian cooking traditions, I created this dish. The sweetness of ripe mangoes, offset by tangy lime juice and mildly hot ginger, all come together to give these griddle-cooked chicken strips an incredible flavor. Grill the chicken, if you wish.
_ 1/2 cups (1 recipe) Puréed Fresh Mango-Ginger Chutney
_ to 10 quarter-sizedslices peeled fresh ginger
_ to 3 fresh green chili peppers, such as serrano, steammed
_ tablespoons fresh lime juice or lemon juice
_ tablespoon ground coriander
_ teaspoon Garam Masala
___ teaspoon salt, or to taste
Freshly ground black pepper, to taste
__ to 20 strips chicken tenders
_ to 16 metal bamboo skewers, or wooden skewers soaked in water for 30 minutes
_ tablespoon canola oil
_ cups shredded lettuce (any kind)
1. Prepare the mango chutney. Then, in a small food processor or a blender, process together the ginger, chile peppers, cilantro, lime juice, coriander, garam masala, salt, and black pepper.
2. Place the chicken in a large non-reactive bowl, add the marinade and mix well, making sure all the pieces are well-coated. Cover with plastic wrap or foil and marinate in the refrigerator up to 24 hours.
3. Thread on skewers by pushing the skewer through the length of the tenderloin. Put 1 or 2 tenders per skewer. Using 1/4 cup of the mango chutney, brush it on each skewered piece of chicken.
4. Heat a large cast-iron tava or a nonstick griddle or skillet over medium-high heat and coat lightly with the oil. Place the chicken skewers on the griddle and cook, turning them over once or twice, until they are golden on both sides, about 2 minutes on each side. Transfer to a platter lined with shredded lettuce, drizzle some of the mango chutney on top, and serve the remaining chutney on the side.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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