Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 306 :: Bombay Blast
Chicken Tikka Kebabs
Method: Direct Grilling
At least 4 hours or as long as overnight for the marinade.
Category: Fowl
1-1/2 pounds boneless skinless chicken breasts or chicken thighs

For the first marinade:

2 cloves garlic, peeled and rough-chopped
1 inch fresh ginger, peeled and rough-chopped
2 tablespoons fresh lemon juice

To finish the marinade:

1/2 teaspoon saffron threads
1 cup thick plain yogurt
1 cup heavy cream
1 teaspoon coarse salt (kosher or sea)
1 teaspoon white pepper
1 teaspoon ground cardamom
1 teaspoon mace

3 tablespoons unsalted butter, melted for basting

Green Herb Chutney (optional)

Other Items Needed:
8-inch bamboo or flat metal skewers

Cut the chicken into pieces 1 by 1 by 1/2-inch and place in a nonreactive mixing bowl.

Make the marinade: Place the garlic, ginger, lemon juice, and 2 tablespoons of water in a blender and puree until smooth, scraping down the sides of the blender with a spatula. Pour this mixture over the chicken and stir to mix. Marinate the chicken, covered, in the refrigerator for 1 hour.

Place the saffron in a small bowl with 4 teaspoons hot water. Let soak for 5 minutes.

Add the saffron with its water, the yogurt, heavy cream, salt, pepper, cardamom, and mace to the chicken and stir to mix. Marinate the chicken, covered, in the refrigerator for at least 3 hours or as long as overnight.

Thread the chicken pieces onto the skewers through the narrow side so the flat (wide) side faces the fire.

If using a tandoor, set it up according to the manufacturers instructions. Otherwise, set up your grill for direct grilling and preheat to high. Brush and oil the grill grate.

Arrange the chicken kebabs in the tandoor, if using, or on the grill grate and grill until golden brown on both sides and cooked through, 3 to 4 minutes per side. The last 2 minutes, baste the kebabs with melted butter (if using).

Carefully remove the chicken from the skewers and serve at once. (If you do not remove the chicken from the skewers for serving, remind your guests that the skewers will be very hot.)
Green Herb Chutney
Serves: 2 about cups
Category: Sauces
1 bunch cilantro, washed, shaken dry, stemmed and rough-chopped
1 bunch fresh mint, washed, shaken dry, stemmed and rough-chopped
1 cup fresh stemmed spinach leaves
1 cup plain whole milk yogurt
1 tablespoon fresh lemon juice, or to taste
Coarse salt (kosher or sea) and freshly ground black pepper

Finely chop the cilantro, mint, and spinach in a food processor. Add the yogurt, lemon juice, salt, and pepper and run the machine in short bursts just to mix. Add 2 to 4 tablespoons waterenough to give you a thick but pourable sauce. Correct the seasoning, adding salt and lemon juice to taste: the chutney should be highly seasoned.
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