Monday, August 22, 2011

Chicken Tikka Kebabs with Biryani

Back when I still lived at home, this was one of my favorite meals my mom would make for us. So when I got the recipe from her, I couldn't wait to make it. The last time I made it, we used the charcoal grill and it just wasn't the same. So when we got our new one, I was excited because this was one of the things that I really wanted to make on it.

The kebabs and biryani turned out so great, both were very flavorful.





Chicken Tikka Kebabs

3 chicken breasts, cubed
1 teaspoon salt
2 lemons, juiced
1 cup yogurt
3 tablespoons tikka masala {curry} paste
1 tablespoon garam masala
5 cloves garlic, roughly chopped




  • Cut the chicken into 1/2 inch cubes and mix with the salt and half of the lemon juice.
  • In a large bowl, combine the remaining lemon juice, yogurt, tikka masala paste, garam masala and garlic until smooth.
  • Mix in the chicken until it's completely coated.
  • Marinate for up to 24 hours.

skewers
peppers, cubed
onions, cubed
butter, melted
lemon

  • Cut the peppers and onions into 1/2 inch cubes {about the same sized as the chicken}.
  • Rotate the chicken, peppers and onions on the skewers.
  • Grill for about 6-8 minutes. Baste each skewer with butter and turn frequently to make sure it they cook evenly.


Biryani
Recipe adapted from Life Is Great

1 1/2 cups basmati rice
2 tablespoons ghee
1 tablespoon olive oil 
1 cinnamon stick
1/8 teaspoon cloves
1/4 teaspoon garam masala
1 yellow onion, thinly sliced
1 teaspoon fresh ginger, finely chopped
1/2 teaspoon turmeric
2 tablespoons fresh plain yogurt
2 1/2 cups chicken stock

  • Rinse the rice and soak for about 20 minutes. Drain and set aside.
  • In a large pan on medium-high heat add the ghee, olive oil, cinnamon stick, cloves and garam masala and fry briefly until fragrant. Add in the onions and ginger. Sauté until the onions are golden. 
  • Reduce heat to low and add in the rice. Stir to coat gently, about 1 minute. 
  • Add in the turmeric, yogurt and chicken stock and mix together.
  • Cover and cook the rice on medium heat until it has soaked up the chicken stock, about 15 minutes.
  • Once done, fluff the rice to loosen it.
 

I also made a raita to dip the chicken tikka in.


Ashley