Chicken Tikka Kabab with Tamarind Glaze Recipe

Description:

Succulent pieces of marinated chicken, glistening with a rich, dark-brown tamarind glaze, are artfully arranged on skewers. The chicken is beautifully charred in places, showcasing a smoky depth of flavor. The vibrant green cilantro garnish adds a pop of color and freshness against the deep, glossy glaze. The aroma is tantalizing, blending the sweet and tangy notes of the glaze with the warm spices of the marinade. The overall presentation is visually appealing, promising a delicious and satisfying culinary experience.

Ingredients:

• - 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• - 1 cup plain yogurt
• - 2 tbsp lemon juice
• - 1 tbsp ginger-garlic paste
• - 1 tbsp garam masala
• - 1 tbsp paprika
• - 1 tsp turmeric powder
• - 1 tsp red chili powder (adjust to taste)
• - 1 tsp salt (or to taste)
• - 1/2 tsp black pepper
• - 2 tbsp vegetable oil
• - 1/2 cup tamarind paste
• - 1/4 cup honey
• - 2 tbsp water
• - 1 tbsp chopped cilantro for garnish

Instructions:

1. 1. In a large bowl, combine the chicken cubes, yogurt, lemon juice, ginger-garlic paste, garam masala, paprika, turmeric powder, red chili powder, salt, and black pepper. Mix well, ensuring the chicken is thoroughly coated in the marinade. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, for the flavors to meld.
2. 2. Preheat your oven to 400°F (200°C). Alternatively, preheat your grill to medium-high heat.
3. 3. Thread the marinated chicken onto skewers. If using wooden skewers, soak them in water for at least 30 minutes before using to prevent burning.
4. 4. If baking, arrange the skewers on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until the chicken is cooked through and slightly charred. If grilling, grill for 15-20 minutes, turning occasionally, until the chicken is cooked through and nicely charred.
5. 5. While the chicken is cooking, prepare the tamarind glaze. In a small saucepan, combine the tamarind paste, honey, and water. Bring to a simmer over medium heat, stirring constantly until the glaze thickens slightly (about 5-7 minutes).
6. 6. Once the chicken is cooked, brush generously with the tamarind glaze. If baking, you can broil for the last 1-2 minutes to enhance the glaze.
7. 7. Remove the skewers from the oven or grill and let them rest for a few minutes before serving.
8. 8. Garnish with chopped cilantro and serve immediately with naan bread, rice, or salad.