The recent heat wave has been a little too much for me lately so much so that cooking hot meals feels like a chore. That is not something you hear from me very often since I love, love, love cooking. Hence, the BBQ has recently become a very close friend which is not a bad thing really. The boys adore Butter Chicken and they had been demanding a Butter Chicken night for a few days, but its too hot to cook.
So, I combined the Butter Chicken recipe with my usual Chicken kebab recipe and created something spicy, decadent with melt-in-your-mouth goodness. I don’t know why I haven’t tried this before.
Unfortunately, as soon as I marinated the meat with the spices, we had a wonderful hailstorm with fantastic thunder and lightning. So my dear kebabs had to be pan fried on a skillet. The hail stopped by the time the last batch of kebabs was cooked. What can I say?
BUTTER CHICKEN KEBABS
2 lbs Chicken breast mince
3 tbsp lemon juice
2 tbsp ginger mince
5 cloves garlic, minced
1 tsp ground cumin
2 tsp ground coriander
2 tsp red chilli powder
6 tbsp sour cream
2 tbsp butter melted
1 tsp garam masala
salt and black pepper to taste
1 tbsp Tandoori masala
If you want a strong red colour in the kebabs, please add some red food colouring. I like to avoid using food colouring if I can, so we had the lighter orangey look in our kebabs.
Combine all the ingredients well. It will feel really sticky, so I used a wooden spoon to combine the mix. Cover and refrigerate for at least 30 minutes, but preferably 3-6 hours would be ideal. Not longer than that as it has quite a bit of lemon juice.
Since I had to pan fry these on a skillet – I drizzled a little bit of oil on a hot skillet just to grease it lightly, and using an ice cream scoop just scooped the meat onto the middle of the skillet as if it was a meatball. Then dipping my fingers in cold water, I simply pressed the top of the meatball to shape it into an oblong shape. The cold water prevents the meat from sticking to your hands and it helps shape it really well without getting all your hands dirty.
Cook for 3-4 minutes on each side, or until the Kebabs are fully cooked through. Depending on your skillet, you may or may not need to brush a little more oil onto them to cook them through.
I sprinkled some Chaat masala on top of the kebabs before serving, with a little squeeze of lemon juice which really helped bring out the flavours. These kebabs will be melt in your mouth soft and absolutely scrumptious.