- 2 pounds boneless, skinless chicken breasts
- 1 orange bell pepper, seeded and cut into 2-inch pieces
- 1 red onion, cut into 2-inch pieces
- 6 – 8 metal or bamboo skewers
- 2 tablespoons oil for basting Cilantro-Mint Chutney (recipe below)
- 1 cup plain Greek yogurt
- 2 tablespoons sour cream
- 2 tablespoons finely minced fresh ginger
- 2 tablespoons minced garlic
- 1/4 cup lime juice
- 1 teaspoon cayenne
- 1 tablespoon canola oil
- 1 teaspoon curry powder
- 1 1/2 teaspoon salt or to taste
- 2 cups chopped cilantro
- 1 cup chopped mint
- 2 fresh green chiles (serrano or jalapeño)
- 3 cloves garlic
- 2 tablespoons lime juice
- 1 tomato chopped
- 1 teaspoon salt
To make the Cilantro-Mint Chutney:
Place all ingredients in a blender and blend into a smooth purée.
If you like more heat in your chutney, increase the number of chiles.
If you have sensitive skin, it is important to use kitchen gloves while handling chiles of any kind.
Cut chicken into 2-inch cubes. Transfer chicken, peppers and onion to a nonreactive bowl. Whisk all the marinade ingredients together in a small bowl. Add marinade to the chicken mixture. Mix thoroughly to make sure all the pieces are coated. Cover and refrigerate 4 – 24 hours.
If using bamboo skewers, soak them in water for at least an hour.
Preheat oven to 400°. Thread the marinated pieces onto metal or bamboo skewers.
Line a rimmed baking sheet with a metal rack. Place the skewers on the rack and bake for 18 – 22 minutes. Turn them over and baste with oil once in the middle of the process. During the last 2 – 3 minutes of baking, you can place them under the broiler to char the pieces. When they are ready, you can baste the skewers with the remaining oil.
Serve with the Cilantro-Mint Chutney.
(Courtesy of Trader Joe's Simply Indian by Komali Nunna.)