At Savoury, on the Upper West Side, chef Lala Sharma makes chicken ginger kebabs—rather unassuming-looking skewered pieces of chicken breast. But take one bite and the kebabs reveal themselves to be moist, tender, and delicious.
At the restaurant, these Punjabi kebabs are marinated with ginger, herbs, and spices, and cooked in the tandoor oven at a high heat.
Cream cheese adds a creamy texture, and blends well with the Indian spices, Lala said.
Chicken Ginger Kebabs
Makes 2–4 servings
1 1/2 pounds boneless chicken
1 teaspoon cardamom powder
1 tablespoon ginger-garlic paste*
1 teaspoon red chili powder
1 green chili
1 tablespoon coriander leaves (cilantro)
1 tablespoon cream cheese
2 tablespoons yogurt
1 teaspoon oil (chef uses olive oil)
Salt to taste
*Ginger-garlic paste can be made by blending both ingredients in a blender. Use about equal amounts of both, though chef Sharma recommends using a touch less garlic so it doesn’t overpower the dish.
Preheat the oven to 480 degree F.
In a bowl, mix the chicken with salt, pepper, cardamom powder, and set this aside for 10 minutes.
In a blender, add yogurt, ginger garlic paste, cream cheese, green chili, and coriander leaves, and blend well. Pour this marinate over the chicken. Mix well. Drizzle oil over it and let it marinate for 15 minutes.
Place chicken on a foil lined baking tray and put in preheated oven for 10 minutes.
After 10 minutes turn the oven to broil mode and cook for 15 to 20 minutes by keeping the tray close to the grill. Turn the chicken over once so the other side also gets broiled.
Remove the chicken from the oven. Cut a piece of chicken to check whether it is cooked. If not, put it back in the oven for 5 more minutes.