Grilled Shish Tawook

Skewered cubes of tender boneless chicken breast) with a thick tomato gravy, cubed potato and saffron-scented long-grain basmati rice.

Ingredients:

750gm boneless chicken breast
1 tbsp soya sauce
1 tbsp yogurt.
1 lemon
1 tsp salt
1 tsp chili powder
1 tsp turmeric
1 tsp ground cumin
1 tbsp garlic ginger
1 tsp tandoori masala
1 tbsp chili flakes
oil
3 capsicum
3 onions

Marinate the chicken overnight or at least 4 hours if possible.

Thread the cubes on skewers alternating with capsicum/onion cubes.

Brush the skewers with a bit of oil and let them sit for a while.

Shallow-fry each skewer (or do 2-3 at a go) for 2 mins on one side then turn n fry for another 2 mins on the other side, set aside until all are done.

Grill on coals or under an oven grill for about 5 mins on each side. Don't over-grill otherwise the chicken will become hard.

Recipe for the tomato gravy:3 tomatoes
half bunch coriander
half tsp garlic
1 tsp cumin
pepper, cardamon, cinnamon
2 tbsp oil
3 green chillis
half cup yogurt
1 tbsp fried onions
1 tbsp tomato paste
salt

Blend tomatoes with coriander, fried onions, yoghurt, chillis and remainin pieces of capsicum n onions.

Heat the oil, add whole pepper, cloves, cardamon, cinnamon and a tsp of cumin, then add the garlic. Pour in the blended mixture and cook for a few minutes until the mixture is thick and just about done. Add the tbsp of tomato paste, let it cook for a few more mins and adjust salt/chilli. Serve with a garnish of fried onions n coriander.