Malai Chicken Kebabs

You must be thinking when you read this post, why the Hell I should buy a Indian Cookbook which is written by Gordon Ramsay. The main reason I bought the book is as he travelled to India to expirence himeself the culinary tradition so I thought why not give it a try.

I don't think i would try all the recipes in the book as some of then are not as authentic as I would like it to be, but still I like the book. I am not sure I will say I love the book but for me I like the book and there is a difference isn't it :-)

You can buy the book online if you like here

So from the book I thought why not try this Malai chicken recipe. And I have to say here at home we loved it. I am sure I will be making this more often.
I didn't had orange and red pepers so I didn't use them.

500 gm boneless and skinless chicken breasts

salt and frshly ground black pepper

6 to 8 bamboo skewers or metal skewers

1 red pepper
1 yellow pepper

2 tbsp meleted ghee or unsalted butter.

Marinade

150 ml double cream

2 cardamom pods, split and seeds finley crushed

3 cm gignger peeled and finley grated

3 large garlic cloves peeled and finley grated

2 tbsp gram flour

1 tbsp garam masala

1 tsp dried mango powder

1 tsp ground cumin

1 tsp turmeric

4 green chillies finley chopped.
1 tbsp corrianger leaves optional

Cut the chicken into cubes.
In a large bowl, mix together all the ingridients for the marinade and season well with salt and pepper.
Add the chicken pieces to the marinade and mix well to ensure that every piece is well coated.
Cover the bowl with cling film and chill for few hours, preferably overnight.

Soal the bambbo skewers in cold water for at least 20 ùinuted.
Whean ready to cook, heat the grill to the hghest setting.
Halve the peppers and remove and discard the seeds. Cut the peppers into small cubes the same size as the chicken pieces.
Thread the chicken pieces and peppers alternatley on to the soaked skewers and place on a lightly oiled baking trey.
Grill for about 10 to 12 minutes, basting turning and basing again with ghee or butter a couple of times during cooking.
Serve the chicken kebabs with pulao rice or naan with a salade of your choice.