This is a traditional Muglai dish prepared in India. It gets its name from the succulence of the meat after prolonged marinating and light braising. Traditionally, chicken, beef or lamb meat is used, but prawns or scallops are good substitutes too for this smooth as silk kebabs. Serve with chatnis (dips made from coconut, cilantro and mint, usually found in Indian grocery stores) or tomato sauce.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Place almonds in a small bowl and cover with water. Allow to soak for 15 to 20 minutes; drain. Place almonds, peppers, garlic, ginger, and cilantro into the bowl of a food processor; blend until smooth. Season with salt, and blend in lemon juice. Blend in cream.

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  • Transfer mixture to a large, non metallic bowl. Place chicken in bowl, and turn to coat. Cover, and marinate in refrigerator for 24 hours.

  • Preheat grill for high heat, and lightly oil grate. Remove meat from marinade, and thread onto skewers.

  • Brush meat with butter, and arrange skewers on hot grate. Slowly cook the chicken until cooked through.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

293 calories; 15.6 g total fat; 124 mg cholesterol; 115 mg sodium. 5.3 g carbohydrates; 33 g protein; Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/05/2003
This stuff is amazing...I've tried it several times with chicken beef and shrimp. It was good with all of them even though I had been hesitant about the shrimp. I have also substituted yogourt for the cream and it was still quite good. Read More
(26)

Most helpful critical review

Rating: 2 stars
01/23/2006
Not so wonderful as everyone else seems to think. Marinating 24h added nothing I think I could have cooked the chicken and used the marinate as a dip. It's a traditional dish that uses heavy cream and not yogurt? Without the cream/yogurt the marinate is just green chutney. Read More
(8)
20 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
06/05/2003
This stuff is amazing...I've tried it several times with chicken beef and shrimp. It was good with all of them even though I had been hesitant about the shrimp. I have also substituted yogourt for the cream and it was still quite good. Read More
(26)
Rating: 5 stars
06/05/2003
This stuff is amazing...I've tried it several times with chicken beef and shrimp. It was good with all of them even though I had been hesitant about the shrimp. I have also substituted yogourt for the cream and it was still quite good. Read More
(26)
Rating: 5 stars
09/03/2003
This is worth the time and effort that goes into making it. Very complex flavor and not as spicy hot as it may sound. Yum! Read More
(19)
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Rating: 5 stars
06/05/2003
Yummy! Very different flavor and very good. I did not try either of the sauces and it was wonderful by itself. Highly recommended! Read More
(13)
Rating: 5 stars
07/10/2003
We LOVED this recipe. I would give it TEN stars if I could. I think we'll make it again for a barbecue this weekend. We made naan on the grill and ate it with the chicken with some chutney and some raita - SO GOOD! The recipe for the naan is on this site too. We loved the marinade so much we used a little of it for dip! Read More
(9)
Rating: 2 stars
01/22/2006
Not so wonderful as everyone else seems to think. Marinating 24h added nothing I think I could have cooked the chicken and used the marinate as a dip. It's a traditional dish that uses heavy cream and not yogurt? Without the cream/yogurt the marinate is just green chutney. Read More
(8)
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Rating: 4 stars
08/11/2008
I wanted to add to the instructions to de-seed the peppers (I used jalapeño and Serrano)using gloves. My fingers are still burning 24 hours after making the marinade. This was my first foray into kebabs and it was quite easy to make and very tasty but the peppers left me in lots of pain...lesson learned! Read More
(6)
Rating: 5 stars
11/15/2007
These are just as tender and tasty as other reviewers have noted. For a little more spice I used habanero peppers instead of jalapenos. I cooked them wrapped in foil for 25-30 minutes at 350 then put them under the broiler for 3-4 minutes. Read More
(6)
Rating: 5 stars
04/16/2005
Excellent recipe! Read More
(6)
Rating: 4 stars
01/17/2006
Nice unique taste. My guests loved it but since I prefer spicey food that makes me sweat - I myself found it a little bland. Read More
(6)