Indian Chicken Skewers
- Yield servings
- 1 1/2 -- lbs skinless boneless split chicken breasts, cut into 1 1/2 "chunks
- 1 teaspoon of Adolph's meat tenderizer
- 4 -- garlic cloves
- 1 -- by 2 inch piece of fresh ginger, peeled and cut into small chunks (a little over an ounce)
- -- one jalapeno pepper, or Serrano if you like it hot
- 2 tablespoons olive oil
- 1 teaspoon cumin powder
- 2 teaspoons coriander powder
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 2 tablespoons finely ground almonds
- 1 -- sweet red bell pepper, cut into 1" chunks
- -- Fresh Vidalia onion and lime wedges for garnish
Sprinkle evenly cut up chicken with meat tenderizer. Set aside. In a blender or small food processor, blend garlic, ginger and jalapeno pepper to a fine paste. Remove to a medium-sized bowl and stir in olive oil, cumin, coriander, turmeric, garam masala, and salt. Stir in finely ground almond. Add chicken pieces to marinade and refrigerate for 30 minutes while preparing biryani and raita (recipes follow).
To cook, thread marinated ginger chicken on 8 soaked wooden skewers, interspersed with red bell pepper chunks. Broil about 6 inches from heat, basting with marinade left in bowl until done, about 8 minutes. To serve, divide biryani among 4 plates, top each mound with 2 skewers of chicken and red pepper and serve with a small bowl of onion raita. Garnish plates with fresh, finely minced cilantro and slivers of fresh Vidalia onion and lime wedges. Serves 4.
For Biryani. Bring 1 1/4 cups of basmati rice in 2 cups and 2 Tablespoons of water and a heaping 1/2 teaspoon salt to boil before reducing heat to medium-low. Cook, covered, until water is absorbed, about 20 minutes. Let sit to cool slightly. In a small skillet, heat one Tablespoon butter and 1 Tablespoon olive oil. When hot, add 1/2 teaspoon whole cumin until seeds sizzle, then 1 medium onion, sliced into uniformly thin rings. When onion is caramelized, add 1/3 cup chopped almonds and 1/3 cup golden raisins; stir and add one 2" piece of cinnamon stick, 4 whole cloves, and 4 green cardamom pods. Stir fry briefly; remove from heat. When rice is warm (not hot), remove 1 cup of cooked rice and toss with 1/8 teaspoon of crushed saffron until rice colors a pretty orange-yellow. Gently toss fried onion-garnish mixture in skillet with rest of cooked rice, taking care not to break the rice grains. Serve a large scoop of regular onion-rice first and top with a sprinkling of saffron rice on top, to add color.
For onion raita. In medium bowl, whisk 1 cup of low fat plain yoghurt. Add in 2 tablespoons of a very finely grated carrot, 1/2 cup finely minced onion, 1/4 cup finely minced cilantro, 1/4 cup grated cucumber (drain if it's very wet), 1/4 teaspoon cumin, 1/4 teaspoon red chili powder, and 1/2 teaspoon salt.