Ingredients
Yields 2-4
- 2 pounds boneless, skinless chicken breasts (cut into chunks)
- 1/2 c. plain yogurt
- 1/2 c. heavy cream
- 2 tbls garam masala
- 2 tbls chili powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp ground ginger
- 1 tsp chili pepper flakes
- 1 tsp garlic powder
- 2 tsps salt
- 1 tsp pepper
- 1/3 c. olive oil
- 1/2 c. cilantro, leaves and stems, rinsed well
- 2 tbls tomato paste
- 1 large onion, peeled and cut into 1-inch cubes (keeping layers together if possible)
- Fresh lemon slices for garnish and squeezing onto the grilled chicken
Directions
- Add all contents (yogurt through tomato paste) and blend in food processor or mix with hand immersion blender.
- Add chicken and cut onions to the bowl and stir well, coating the chicken (completely covering it) with the marinade. Allow to marinate in the refrigerator, covered 2-4 hours.
- Preheat your grill to high.
- Thread marinated chicken and the onion onto skewers, alternating, chicken, onion, etc.
- Cook chicken kabobs about 3-4 minutes per side.
- Serve with lemon slices and fresh warmed naan if desired.
Note: The fresh lemon juice brings out all of the kabob’s beautiful flavors. Basmati rice makes a wonderful side dish for this meal.