Chicken Kabab Recipe
Ingredients
4-pound pullet or capon
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 tablespoon ground coriander
1 teaspoon powdered ginger
2 1/2 cups chopped onions
2 teaspoons turmeric
4 tablespoons melted butter
1/2 cup heavy cream
1/2 cup yoghurt
Directions
Wash and dry the chicken; prick the skin with a fork.
Mix together the salt, pepper, coriander, and ginger.
Rub into the chicken, inside and out.
Place in a shallow roasting pan; roast in a 375° oven 25 minutes.
While chicken is roasting, prepare the sauce.
Chop or pound to a paste the onions, turmeric and butter.
Blend in the cream and yoghurt.
Add half to the chicken and baste.
Continue roasting 1 1/4 hours or until tender, adding more sauce and basting frequently.
Mix together the salt, pepper, coriander, and ginger.
Rub into the chicken, inside and out.
Place in a shallow roasting pan; roast in a 375° oven 25 minutes.
While chicken is roasting, prepare the sauce.
Chop or pound to a paste the onions, turmeric and butter.
Blend in the cream and yoghurt.
Add half to the chicken and baste.
Continue roasting 1 1/4 hours or until tender, adding more sauce and basting frequently.
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