The kashmiri chicken kebabs....

OK so a little more about the Kashmiri Murg Kebabs....I'm not sure if I'm really allowed to put the recipe up but here goes

750g chicken (chicken thighs are probably best but I used chicken breasts)
1 teaspoon cashew nut paste (grind up cashews in a blender and add a little water to make a paste)
1 tablespoon green chilli paste
375ml natural yoghurt
200ml single cream
2 eggs
2 teaspoons plain flour
2 tablespoons malt (white) vinegar
3 tablesppons ground white pepper
2 teaspoons ground green cardamom (deseed pods if you have them and either use a pestle and mortar or the back of a teaspoon)
5.5 tablespoons vegetable oil (sunflower works well)
2 tablespoons ginger paste (blend using a blender and add a little water to make a paste)
2 tablespoons garlic paste (same method as for ginger paste)
2 tablespoons rose petals (ground) - admittedly we didn't have any in the house so i left these out!
salt to season

Cut the chicken into strips (easier for threading onto skewers)

Mix all the ingredients for the marinade together in a large shallow dish.  Season with a little salt, add the chicken pieces and leave to marinade for at least 3 hours.

Thread the chicken strips onto the skewers and cook either under a very hot grill (turning occasionally) or over a bbq.

the result - fantastic chicken skewers - fairly spicy but they won't blow your head off...  If you want to add a little more spice then up the quantity of the green chilli paste, but I really don't think you need to with this recipe. 

The cashews add a lovely depth of flavour but don't give a particularly "nutty" taste.

This evening I'll be attempting to find a spice mix to go with some sole I've dug out of the freezer (so completely over turkey!)

More on the book later