Chicken boti kabab masala

Having cream handy is a really bad thing, it makes one want to use the cream more often than is needed. This friday I wanted to do something classic but quickly. I had some chicken legs that I had marinated a day back in tandoori masala. So a variation of the classic tikka masala emerged. Tikka by defination is made of chunks of boneless chicken and the sauce is much smoother. However, this recipe is sure to be a crowd pleaser as well.

Chicken Boti Kabab Masala

Serves 4

For the Boti

1 cup lowfat yogurt
1 tbs tandoori masala (I use the commercial Swad Brand
6-8 skinned chicken drumsticks
1 tsp salt (optional)

For the masala gravy

2 tbsp oil
1 tsp cumin seeds
1 tsp cumin-coriander powder
1 cup baby bella mushroom, sliced
1 large onion, thinly sliced
2-3 cloves of garlic, minced
2 tomatoes, finely chopped
1 tsp salt
1/3 cup heavy cream
1 tsp garam masala
1 tbsp finely chopped cilantro

Method of Preparation

1. Marinate the chicken with the yogurt, tandoori masala and salt if using for 6-8 hours or overnight.
2. Preheat the oven to 350 degrees farenheight.
3. Place the chicken in the oven and cook for 20 minutes, turn and cook for another 10 minutes. Reserve any marinade leftover.
4. Let this cool sightly.
5. In the meantime, heat the oil and add the cumin seeds.
6. Add the cumin-coriander powder and the mushrooms, onions and garlic, cook stirring frequently for 5-7 minutes.
7. Add the tomatoes, chicken, salt and cook on high for 10 minutes.
8. Add in the saved marinade with 1/2 cup water and cook on low for 10-15 minutes.
9. Check the seasonings and add in the cream and mix well to let the flavors mix and cook through for about 2-3 minutes.
10. Stir in the garam masala and garnish with cilantro and serve with any kind of Indian bread.

Through a quick scan of the blogosphere, I realized Meeta at What's for Lunch honey was hosting her monthly mingle featuring Bollywood Cooking. I think I could send this out to mingle and dance with the stars, so here it goes.