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.