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