Note: It takes 24 hours to marinate so make sure you start one day before you want to serve.
For the kebab
Boneless chicken – 1kg, cut into 2 inch cubesHeavy cream – ½ cupGarlic paste – 2 tablespoonGinger paste – 1 tablespoonAlmonds – ½ cupCoriander leaves/cilantro – ½ cup (optional)Coriander powder – 1 teaspoonCumin powder – 1 teaspoonWhite pepper – ½ teaspoonOnion – 1, finely choppedLemon/lime – 1, juicedSunflower oil – 2 tablespoonSalt – to taste
Mint leaves – ¼ cupCoriander leaves/cilantro – ¼ cupYoghurt – 2 tablespoonSalt – to tasteSugar – no more than a pinch (optional)
For the kebabs
Keep the almonds soaked in warm water for 15-20 minutes and then skin them.Put the almonds in a blender and make into a paste. Add everything else except the chicken, the cream and the oil and blend well.Add the cream and blend well with hand, just long enough to have a uniform mixture.Take it out in a non-metallic bowl and add the chicken.Coat each piece well and transfer in an air-tight container or cover the bowl with cling film and refrigerate. If the weather is cold enough, there’s no need put it in the fridge, of course or it will take forever to come to the room temperature, to make it ready to be cooked. Marinate for 24 hours.Take it out of the fridge at least 1 hour prior to cooking.Grease the grilling rack and skewers (if you are using them) with the oil.Arrange the pieces on the grill or thread them into the skewers if you’re using them and then grill until the chicken are cooked through occasionally brushing oil on the chicken. Use a fork to test the chicken if they’re cooked thoroughly.
As you’re grilling, blend the mint and the coriander leaves into a paste using a food processor.Add the yoghurt and salt in it and blend again.Pour it out on a little sauce dish.