About this recipe:This is a traditional Mughlai dish from India. It gets its name from the succulence of the meat after prolonged marinating before barbecuing. Traditionally, chicken, beef or lamb is used, but prawns or scallops work well too.
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Method Prep:30min › Cook:30min › Ready in:1hr
Place almonds in a small bowl and cover with water. Allow to soak for 15 to 20 minutes; drain. Place almonds, chillies, garlic, root ginger and coriander into the bowl of a food processor; blend until smooth. Season with salt, and blend in lemon juice. Blend in cream.
Transfer mixture to a large, nonmetallic bowl. Place chicken in bowl, and turn to coat. Cover, and marinate in refrigerator for 24 hours.
Preheat barbecue for high heat, and lightly oil cooking grate. Remove meat from marinade, and thread onto skewers.
Brush meat with butter, and arrange skewers on hot grate. Slowly cook the chicken until cooked through.