Embracing Green. Indian Herbed Chicken Skewers and Spiced Onion Jam

 

Speaking of greens, this is one of my favourite healthy recipes usually following a guilt trip when I am a little tired of eating salad. But actually guilt or no guilt, this is a must try if you wanted to make an easy, no fuss Indian dish. The chicken is moist and packed with herby goodness, not to mention the wonderful aromas that emanate when you are baking it. Tikkas or Kababs, as they are popularly called in India, form a part of every restaurant menu, big or small. My version is a bit more simpler and oil free.

Onions are an integral part of Indian cooking, so leaving it out completely almost makes you want to compensate its absence in a dish. In fact, in many Indian households they take precedence over herbs as garnishes.

The spiced onion jam compliments the flavours of the chicken beautifully. I have married the ingredients and techniques of an onion jam with that of a traditional Indian chutney to create this recipie. And ah..was I pleased with the end result…very pleased indeed!
Most onion jam recipes call for red onions but I have used both red and brown as I personally like the flavour that the brown ones add to the dish.

Serve them as skewers with a salad and a few lemon wedges. Leave out the onion jam if you want to stick to what the post intended to convey…healthy!

Did you say you like pretty plates…like me?

 

 Herbed Chicken Skewers
Yields 5-6 skewers

400 g chicken skinless thigh fillet cubed
11/2 tbsp garlic paste
11/2 tbsp ginger paste
1 cup coriander leaves
1 cup mint leaves
2 green chillies (optional)
1/2 cup thick yogurt (I used Greek yogurt)
1 tsp garam masala powder
1 tsp chaat masala (optional, available in Indian grocery stores)
Salt to taste
5-6 bamboo skewers soaked in water for 30 mins

Prepare the marinade. Grind the ginger, garlic, coriander, mint and green chillies to a smooth paste in a food processor. Pour the mix into a large bowl and add the yogurt. Add the cubed chicken and spices, salt and mix well. Cover the bowl and refrigerate for a minimum of 2 hours for the flavours to blend together.
Preheat oven to 200 C
Thread the chicken onto skewers. Place the skewers horizontally on the edges of rimmed baking dish with a foil underneath to catch the drippings. (See pic) I had run out of foil so had some extra cleaning to do. Cook the chicken on the grill mode turning once after 10 mins till evenly browned and tender about 20-25 mins. Sprinkle chaat masala when out of the oven.
Serve with spiced onion jam, lemon wedges and salad.

Spiced Onion Jam
Yields about a cup

2 medium red onion, thinly sliced
2 medium yellow/brown onion thinly sliced
1 tbsp butter
1 tsp mustard seeds
1 tsp cumin seeds
2 dry red chillies(optional)
1/2 cup brown sugar
1/2 cup balsamic vinegar
1/2 cup red wine vinegar
1 tsp roasted cumin powder
1 tsp salt or to taste

Melt butter in a pan. Add the mustard, cumin and red chillies and cook till they splutter (about 1 min).Add the onions and cook till they soften(about 5 mins). Add the brown sugar and vinegars and reduce the mixture till it darkens and becomes a thick consistency. Add in the cumin powder. Add salt as per taste.