Think the usual creamy and subtly spiced malai chicken kebab, but with the tang of tequila and lime in it and the drama of firing it up! Need an appetiser for Diwali or Thanksgiving?? Look no further!! This is the easy crowd-pleaser you have been looking for. 10 mins of prep, 15 mins to cook and succulent, tender, extremely flavorful chicken kebabs ready
Start by mixing together garlic, hung curd, cream, lime juice, cumin powder, red chilli powder, kasuri methi, tequila, oil and salt and pepper to form a thick marinade. Taste once for salt and adjust as per taste.
Add chicken pieces to marinade and put this into a zip-lock pouch or an air-tight container to marinate in the fridge overnight. Don’t skip the latter.
About 30 minutes prior to grilling, soak bamboo or wooden skewers in chilled water to avoid them getting burnt. Once ready to serve, heat up a grill/oven. Skewer chicken pieces, discard extra marinade, brush melted butter on pieces, add a little more salt and pepper and grill. Pieces will take about 7 to 8 minutes to grill perfectly. Turn once mid-way to ensure even grilling and baste with melted butter repeatedly.
This is optional but to finish off, pour 2 tbsp tequila in a small pan, put it on flame and let the alcohol burn. Then immediately throw this on the kebabs and let them rest for 5 minutes in a tented foil.
Now remove foil and serve kebabs immediately along with some char-grilled tomatoes, onion rings, lime wedges, sprinkling of chopped fresh herbs and spiked Sriracha mayonnaise.
For the spiked sriracha mayo
Meanwhile, mix everything for the mayonnaise till creamy. Keep covered in refrigerator till serving time.