Читать книгу Gordon Ramsay’s Great Escape: 100 of my favourite Indian recipes - Gordon Ramsay - Страница 8

150ml double cream or soured cream

2 cardamom pods, split and seeds finely crushed

3cm ginger, peeled and finely grated

3 large garlic cloves, peeled and finely crushed

2 tbsp gram flour

1 tsp garam masala

1 tsp dried mango powder

1 tsp ground cumin

¹/₂ tsp ground turmeric

2 mild green chillies, deseeded and finely chopped

These Punjabi chicken kebabs come from the northwest of India and are traditionally cooked in a hot tandoor. The kebabs are fairly mild, which makes them suitable for serving to a young family. To turn them into a main meal, serve with fluffy basmati rice or soft flat breads such as puri or naan, a sweet and sour chutney and some side vegetable dishes.

Cut the chicken into 2.5-3cm cubes. In a large bowl, mix together all the ingredients 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 a few hours, preferably overnight.

Soak 6–8 bamboo skewers in cold water for at least 20 minutes. When ready to cook, heat the grill to the highest 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 alternately on to the soaked bamboo skewers and place on a lightly oiled baking tray. Grill for about 8–10 minutes, basting, turning and basting again with the ghee or butter a couple of times during cooking. The chicken should be just firm when lightly pressed.

Serve the chicken kebabs on shredded lettuce leaves with a few lemon wedges and a raita on the side.