“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.” - by NITISHA
Ingredients
Adjust Servings
Original recipe yields 6 servings
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.
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 293 cal
- 15%
- Fat
- 15.6 g
- 24%
- Carbs
- 5.3 g
- 2%
Based on a 2,000 calorie diet
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Reviews (11)
Rate This Recipe
"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 ..." See morethe cream and it was still quite good."
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