1 1/2 pounds boneless skinless chicken breast
1 1/2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon sugar
1/3 cup plain yogurt
1/3 cup half and half
1 tablespoon fresh ginger, finely grated peeled fresh
2 teaspoons garlic, purreed (I use minced and it’s all good!)
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon balti garam masala
1 teaspoon turmeric
1/2 teaspoon chili powder
1 tablespoon chickpea flour, besan (garbanzo bean or chickpea flour)
1/4 cup butter, melted for basting
raw onion rings
chopped fresh green chile
Cut the chicken into 1-inch chunks and place in a mixing bowl and add the lemon juice, salt and sugar. Mix thoroughly and set aside for 30 minutes.
Beat the yogurt and cream together in a bowl until smooth and add the remaining ingredients except for the oil, butter and the garnish. Pour the marinade over the chicken and stir to distribute and mix well. Cover and leave to marinate for 3 to 4 hours or overnight in the refrigerator. Once marinated it can be left in the refrigerator up to 48 hours.
Preheat the broiler to high. Line a grill pan with aluminum foil and brush with a little oil. Thread the chicken pieces onto skewers, leaving a slight gap between each piece. Place the skewers in the prepared grill pan and cook 4 inches from the element for 5 minutes. Baste generously with melted butter, reduce heat slightly and cook for a further 5 minutes. Turn the skewers over and brush with more butter. Cook for 4 to 5 minutes, remove the chicken from the skewers and place in a serving dish. Garnish with the onion, lemon, tomatoes and chili.
This is a favorite of mine and Justin. I love the way all the flavors blend together. It’s not too spicy but I usually double the cumin and the chili powder. We don’t do the garnishments, none of us like onions and I’d be the only one eating the rest.
This serves 4.