Ingredients:
- 225 gms canned Pineapple
- 1 tsp ground Cumin
- ½ tsp Garlic pulp
- 1 tsp Salt
- 2 tbsp Curd
- 1 large Onion
- ½ Red Pepper
- 1 tsp Chilli powder
- 6 Cherry Tomatoes
- 1 tbsp vegetable Oil
- 1 tsp Coriander powder
- ½ Yellow/Green Pepper
- 275 gms boneless Chicken
- 1 tbsp chopped Coriander leaves
Method:
- Drain the pineapple juice into a bowl. Keep 8 large chunks of pinepple and squeeze the juice from the remaining chunks into the bowl and set aside. There should be about half cup of pineapple juice.
- In a mixing bowl, blend together the cumin, ground coriander, garlic, chilli powder, salt, yogurt, and coriander. Pour in the reserved pineapple juice and mix together.
- Cut the chicken into small cubes, add to the yoghurt and spice mixture and leave to marinate for about 1-1 ½ hours. Cut the peppers and onion into bite-sized chunks.
- Preheat the grill to medium. Arrange the chicken pieces, vegetables and reserved pineapple chunks alternately on 6 wooden or metal skewers.
- Baste the kebabs with the oil, then place the skewers on a flameproof dish or grill tray.
- Grill, turning and basting the chicken pieces with the marinade regularly, for about 15 minutes.
- Once the chicken pieces are cooked, remove them from the grill and serve.
Tip: To make thick gravy for chicken grate the onions, squeeze out their juice. Fry the onions and the masala. Add the juice as stock, after the onions are brown.