Silky Skewered Minced Chicken


Serves: 4
Total Calories: 234

Ingredients

1/2 cup Basic Green Chutney
1 tablespoon fresh lime juice
1 tablespoon meleted unsalted butter
1/4 teaspoon ground black salt, or Chaat masala (see Spices and Other Seasonings or store-bought)
1 1/2 to 2 pounds boneless skinless chicken breast halves, cut in small pieces
1/2 small onion, coarsely chopped
1/2 cup coarsely chopped cashew nuts
3 to 4 cloves fresh garlic (large), peeled
8 quarter-size sliced peeled fresh ginger
1 to 3 fresh green chili pepper, such as serrano, coarsely chopped
2 large egg whites, lightly beaten
1 tablespoon ground coriander
1 teaspoon Garam Masala
1/2 teaspoon ground white pepper
1/4 teaspoon freshly ground nutmeg
1/4 cup all-purpose flour, as needed
12 to 15 metal bamboo skewers, soaked in water at least 30 minutes
1 tablespoon vegetable oil
1 small onion, cut in half lengthwise and thinly sliced
1/2 cup finely chopped fresh cilantro, including soft stems

Directions:

1. Prepare the chutney. Then, in a small bowl, mix together the lime juice, butter, and black salt (or chaat masala), and reserve.

2. In a blender or a food processor, process together the chicken, onion, cashews, garlic, ginger, chili peppers, egg whites, and all the spices until as smooth as possible. Cover and marinate in the refrigerator about 4 hours.

3. Preheat a grill to 375°F to 400°F, or preheat the broiler. Moisten your clean fingers with water, divide the meat into 12 to 16 equal parts, and make each portion into a long, thin shape, similar to a hot dog. If the mixture seems too soft to work with, mix in the all-purpose flour, using as much as needed to make a soft dough that holds its shape. Thread the chicken onto the skewers, brush with the lime-butter mixture and grill over medium-high heat coals, or broil on the top rack (about 6-inches away from the heating element), turning frequently, until firm and lightly charred on all sides, about 10 minutes. Transfer to a platter.

4. Heat the oil in a small nonstick skillet over medium-high heat and cook the sliced onion until golden, about 3 minutes. Add the cilantro and stir about 1 minute, then scatter over kabaabs. Dot with some of the chutney 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.

Nutritional Facts:

Serves: 4
Total Calories: 234
Calories from Fat: 85

This Silky Skewered Minced Chicken recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.


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