This dish comes from the Plains of Punjab at the foot of the Himalayas, where food is traditionally cooked in clay ovens known as Tandoori -hence the name.
preparation time 18 minutes
cooking time 10-12 minutes
- 4 skinless, boneless chicken breasts, about 6 ounces each
- lemon juice 1 tbsp
- tandoori paste 3 tbsp
- plain yogurt 3tbsp
- 1 garlic clove, crushed
- chopped cilantro 2 tbsp
- 1 small onion
1. cut into wedges and separated into layers a little oil, for brushing salt and ground black pepper cilantro, to garnish rice pilaf and naan bread, to serve
3. preheat the broiler. thread alternate pieces of chicken and onion onto four skewers.
4. Brush the onion with a little oil, lay on a broiler rack and cook under high heat for 10-12 minutes, turning once.garnish the kebabs with fresh cilantro and serve at once with rice pilaf and naan bread.
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