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Indian-Spiced Chicken Kebabs with Cilantro-Mint Chutney

Still wondering what to serve this weekend? Dede Wilson of Bon Appetit magazine offers a tasty menu. Check out the recipes

Bon Appetit MagazineMakes about 24

Tikka curry paste is available at Asian markets, but any mild Indian curry paste can be substituted. Pair this exotic appetizer with a white wine that has ripe fruit and crisp acidity to balance the spices. Good choices include Alsace Pinot Gris, New Zealand Sauvignon Blanc, or an extra-dry sparkling wine. The cilantro-mint chutney is a popular Indian condiment that is also delicious with other curry dishes.

INGREDIENTS

Cilantro-mint chutney

• 1/2 cup (packed) fresh mint leaves
• 1/2 cup (packed) fresh cilantro
• 1 tablespoon fresh lemon juice
• 2 1/2 teaspoons minced fresh ginger
• 1 jalapeño chile, seeded, minced
• 2 tablespoons (or more) plain yogurt

Chicken

• 1/2 cup plain yogurt
• 3 tablespoons tikka paste or mild curry paste (such as Patak's)
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 teaspoons minced fresh ginger
• 1/4 teaspoon cayenne pepper
• 1 1/2 pounds skinless boneless chicken breasts, cut into 2-inch cubes
• 24 (about) 6-inch bamboo skewers, soaked in water 30 minutes
• Butter lettuce leaves
• 1/2 small English hothouse cucumber, halved lengthwise, thinly sliced crosswise
• 2 limes, cut into wedges

Recipe continues below ↓
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DIRECTIONS

For chutney: Blend first 5 ingredients and 2 tablespoons yogurt in blender or processor. Blend in more yogurt if necessary to make smooth paste. (Chutney can be made 1 day ahead. Cover and refrigerate.)

For chicken: Whisk first 6 ingredients in large bowl to blend. Add chicken and toss to coat. Cover and refrigerate at least 2 hours and up to 12 hours.

Preheat broiler. Thread 1 chicken piece onto each skewer. Cover exposed part of skewers with foil. Broil chicken until cooked through, turning occasionally, about 8 minutes. Arrange lettuce and cucumber on platter. Top with chicken. Squeeze lime over. Serve chicken with chutney.

© 2009 NBC News.  Reprints


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