Servings : Serves 3-4
Skewered cubes of tender boneless chicken breast with a thick tomato gravy, cubed potatoes and saffron-scented long-grain basmati rice.
Ingredients for Chicken Marinade
- 750gm boneless chicken breast - cut into cubes
- 1 tbsp. soya sauce
- 1 tbsp. yoghurt
- 1 lemon
- 1 tsp. salt
- 1 tsp. chilli powder
- 1 tsp. turmeric
- 1 tsp. ground cumin
- 1/2 tbsp. each ginger and garlic pastes
- 1 tsp. tandoori masala or paprika powder
- 1 tbsp. chilli flakes
- oil as needed
- 3 capsicum
- 3 onions
Ingredients for Tomato Gravy
- 3-4 tomatoes
- 1/2 bunch coriander
- 1/2 tsp. garlic
- 1 tsp. cumin
- pepper, cardamom, cinnamon
- 2 tbsp. oil
- 3 green chillies
- 1/2 cup plain yoghurt
- remaining pieces of capsicum n onions from the skewering (if any)
- 1 tbsp. fried onions
- 1 tbsp. tomato paste/puree
- salt to taste
For Chicken Marination
Marinate the chicken overnight or at least 4 hours if possible. Thread the cubes on skewers alternating with capsicum/onion cubes. Brush the skewers with a bit of oil and let them sit for a while. Shallow-fry each skewer (or do 2-3 at a go) for 2 minutes on one side then turn n fry for another 2 minutes on the other side, set aside until all are done. Grill on coals or under an oven grill for about 5 minutes on each side. Don’t over-grill otherwise the chicken will become hard. Serve with rice/fries/naan
For Tomato Gravy
Blend tomatoes with coriander, fried onions, yoghurt, chilies and remaining pieces of capsicum n onions. Heat the oil, add whole pepper, cloves, cardamom, cinnamon and a tsp. of cumin, then add the garlic. Pour in the blended mixture and cook for a few minutes until the mixture is thick and just about done. Add the tbsp. of tomato paste, let it cook for a few more minutes and adjust salt/chili. Serve with a garnish of fried onions n coriander.
For Saffron Rice
Soak a few strands of saffron plus a drop of yellow food color in some milk and set aside. (about 4 tbsp. of milk) Soak the rice for half an hour first. Then add it to boiling salted water with 1 tbsp. of oil and juice of half a lemon….boil until it is almost done (about three-quarter done). Drain, then put the rice back into your pot. Drizzle with saffron/yellow color milk. Also drizzle 2 tbsp. of oil on the rice. Cover and seal tight then let it steam on very low heat for 10-15 minutes.
Just before serving, add a dollop of butter to the very hot rice, toss together and serve. 🙂
Made this today and everyone loved it, fab recipe x
wow love the website 🙂
JazakAllah Fauzia for your wonderful effort for the food lovers both ways in terms of cooking and eating 🙂
Its delicious and healthy.. I tried it multiple times.
Salam.jst want to try my hands on shish tawook
aoa, im planning to make this
aoa, im planning to make this tomorrow IA. As il b using oven for this, can u tel if iv to bake or broil, n if yes, plz tell me temp.
Broil the chicken. Temp at
Broil the chicken. Temp at 200 C.
Aoa, I’m confused by
Aoa, I’m confused by different terms…bake, grill n broil… In my stove there is top with hot plates, under it’s grill area n then oven( both grill n oven are with electric rods). In oven I do baking but not using grill area. When u say broil something should I do in grill area?? What food I can cook in grill area?? Kindly give some suggestions or any website… Hope u understand my question…thanks n Jazakallah
Grill and broil are the same,
Grill and broil are the same, it means when you turn on the grill inside the oven (top) to give a good colour to whatever you are baking.
Hello why can’t I see any of
Hello why can’t I see any of my comments here?
Hi, because you did not post
Hi, because you did not post here, you posted under this link:
Thanks for pointing out.