Pashmina Chicken Supreme Kebab

Ingredients

For chicken kebab

• 24 chicken tenders

• 200 g yogurt, hung in a muslin cloth overnight

• 50 g Cheddar cheese, grated

• 1 tbsp ginger-garlic paste

• 2 green chilli, finely chopped

• 1/2 tbsp green cardamom powder

• 1/2 tsp mace powder

• 1/2 tsp white pepper powder

• 4 tbsp pistachio, roasted and crushed

• 1 tbsp lemon juice

• salt to taste

For the sauce

• a pinch of saffron, soaked in 2 tbsp warm milk

• 300 ml white chicken stock

• 1 tbsp ginger, chopped

• 1 green chilli, slit

• 100 ml cream

• 1/2 tbsp cardamom powder

• salt to taste

For the salad

• a handful of carrot juliennes

• a handful of bell pepper juliennes

• a handful of leeks juliennes

• a handful of cucumber juliennes

• a handful of beetroot juliennes

• 1 tbsp extra virgin olive oil

• 1 tsp chaat masala

Garnish

• 8 picked baby onions, soaked in beetroot juice

• 1 tbsp toasted pistachio slivers

• 1 tbsp chilli oil

Method

For chicken kebab

Pre-heat tandoor or charcoal grill.

In a large mixing bowl mix together hung yogurt and cheese. Add ginger-garlic paste, chopped green chilli, green cardamom, lemon juice and spice powders and mix with a whisk.

Add chicken tenders, mix well and allow them to marinate for a couple of hours.

For the sauce

Pour the stock in a saucepan, add ginger and green chilli and reduce to 1/4th over simmering heat. Add saffron, cream, cardamom and salt. Remove from heat, strain and set aside.

For the salad

Place all vegetable juliennes in a mixing bowl, toss gently with olive oil and chaat masala.

Assembly & finishing

Place the marinated chicken tenders on a kitchen tray and sprinkle with roasted crushed pistachio. Roll the chicken tenders into pinwheels and skewer them onto tandoor or barbecue skewers. Cook in tandoor or charcoal grill for 5 to 6 minutes or until done. Arrange kebabs on serving plates and spoon the sauce.

Place the salad on chicken kebabs and serve garnished with pickled onions, pista slivers and a drizzle of chilli oil.