Grill chicken skewers and serve them in an Indian style. Unusual taste and aromas of Indian cuisine will add meat to the marinade with seasoning garam masala and freshly made peach chutney – Indian fruit sauce for meat. Its sweet spicy taste in harmony with a juicy chicken fried on charcoal. BUT Since the chutney is cooked without heat treatment, it saves all the beneficial properties and vitamins included in its composition ingredients. Nutrition value of one serving: (4 total) Calories 486, total fats 29 g., saturated fats 6 g., proteins 45 g., carbohydrates 11 g., fiber 1 g., cholesterol 188 mg., sodium 452 mg., sugar 7 g. 
Time: 30 мин.plus pickling time Difficulty: easy Servings: 4 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Marinade
- 900 gr. small chicken and boneless chicken thighs cubes
- 0.5 tbsp. liquid peanut butter or grape oil pitted
- 1/4 Art. cilantro, leaves and stems
- 1/4 Art. lime juice (about 2 limes)
- 2 tbsp. l ground coriander
- 2 tsp seasonings garam masala
- 2 small pods of serrano pepper, peeled and stalk
- 3.5 cm. Ginger root, peeled and chopped
- Special equipment: approximately 20 bamboo skewers soaked for 1 hour in water
Fresh Peach Chutney
- 300 gr fresh or frozen peaches, chopped sliced
- 1 tsp grated ginger
- 0.5 tsp honey
- 1/4 tsp champagne vinegar
- 1/8 tsp seasonings chat masala, optionally and a little more for sprinkled meat
- A pinch of chili pepper flakes
- 2 – 3 sprigs of cilantro
- 1 lime juice + 1/4 tsp zest
Recipes with similar ingredients: chicken thighs, garam masala, sauce chutney, peaches, champagne vinegar, lime juice, grape oil, Peanut Butter, Coriander, Serrano Pepper, Ginger Root, Pepper red cereal, honey, cilantro
Recipe preparation:
- Marinade: Put the chicken thigh meat in a sealed resealable bag. Mix oil, cilantro, juice in a food processor lime, coriander, garam masala, serrano and ginger, chop to obtaining a homogeneous mass. Salt and pepper the marinade. Pour them chicken, diced and mix. Put in marinate fridge for 2-8 hours.
- Chutney: Put in the bowl of a food processor or blender peaches, ginger, honey, vinegar, chat masala, if used, cereal Mix chili, cilantro, juice and lime zest until smooth. Salt and pepper. Pour chutney into serving bowl 1/4 tide Art. for greasing chicken.
- Grill chicken: Preheat grill to moderate intense heat. Plant 4 to 5 pieces of chicken for each skewer. Remove excess marinade with a paper towel. Pieces not must be strung tightly to each other.
- Fry kebabs until golden brown on one side 5 – 7 minutes. Then flip and spread the chutney. Fry on the other side 5 – 7 minutes, turn over and spread chutney again. Then fry with each side for another 30 seconds so that the sauce is glazed on meat surface. Remove the skewers from the grill, sprinkle with salt and seasoning chat masala. Serve with chutney.
