Ingredients :
1/2 teaspoon saffron threads, crushed
4 tablespoons cream
2 pounds boneless chicken breasts skinned and cut
into kabob-sized pieces
6 cloves garlic
1-inch piece ginger peeled and coarsely chopped
2 tablespoons yogurt
1 teaspoon paprika
1 tablespoon garam masala*
1/2 to 1 teaspoon cayenne
1 1/2 teaspoon salt
1 tablespoon vegetable oil
For Onion-Mint Relish:
1 medium thinly onion sliced into half moons
1/2 cup mint leaves chopped
1/2 teaspoon salt
Juice of one lemon
Method:
1-Warm one tablespoon cream in the microwave and
dissolve the saffron in it. Set aside for 5
minutes.
2-In a mixing bowl combine chicken and saffron
mixture. Stir to coat and set aside for 15 minutes.
3-Mix the sliced onion and chopped mint leaves with
the salt and lemon juice and set aside.
4-Prepare marinade by pureeing the garlic and ginger
with the yogurt in a blender. Remove to a small
mixing bowl and add the paprika, garam masala and
cayenne.
5-Sprinkle the salt on the chicken. Add the marinade
and turn chicken pieces to coat well. Set aside for
at least half an hour to marinate at room
temperature, or marinate for up to 6 hours in the
refrigerator. Bring chicken pieces to room
temperature before proceeding.
6-When ready to cook, add the oil to the chicken
pieces, stirring to coat well. Thread the pieces
onto skewers and broil for 5-6 minutes a side, until
done. Garnish with the onion-mint relish.