About this recipe:This is a traditional Mughlai dish from India. It gets its name from the succulence of the meat after prolonged marinating before barbecuing. Traditionally, chicken, beef or lamb is used, but prawns or scallops work well too.
6 green chillies, seeded and chopped
8 cloves garlic
2.5cm piece ginger, peeled
handful chopped fresh coriander
salt to taste
Juice of 1 lemon
125ml (1/2 cup) thickened (45%) cream
1kg skinless, boneless chicken breast fillets cut into cubes
30g (2 tbs) butter, melted
Directions Prep:30min › Cook:30min › Ready in:1hr
Place almonds in a small bowl and cover with water. Allow to soak for 15 to 20 minutes then drain.
Place almonds, chillies, garlic, ginger and coriander into the bowl of a food processor; blend until smooth. Season with salt, blend in lemon juice and cream.
Transfer mixture to a large, non metallic bowl. Place chicken in bowl, and turn to coat. Cover, and marinate in refrigerator for 24 hours.
Preheat barbecue for high heat, and lightly oil barbecue grill grate. Remove chicken from the marinade and thread onto skewers.
Brush chicken with butter, and arrange skewers on hot grill. Slowly barbecue, turning frequently until cooked through.