Name: Marinated Chicken with a Daikon Radish Sauce (Haree Murghi Kebab)
Yield: Serves 8
Cuisine: India
Ingredients: ¼ cup tightly packed fresh mint leaves; Bamboo or metal skewers; 2 tablespoons packed fresh cilantro leaves and tender stems; 1 cup thinly sliced peeled daikon radish; 2 large cloves garlic; 2 fresh green Thai, cayenne, or serrano chiles, stems removed; 1 tablespoon Ghee or unsalted butter; 1 teaspoon cumin seeds; Vegetable cooking spray; ½ teaspoon coarse kosher or sea salt; ¼ cup heavy (whipping) cream; 2 tablespoons heavy (whipping) cream; 3 or 4 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed; 1 pound boneless, skinless chicken breasts, cut lengthwise into 1-inch-wide strips; 1 teaspoon coarse kosher or sea salt; 1 medium-size tomato, cored and coarsely chopped; ¼ cup tightly packed fresh cilantro leaves and tender stems; 1 tablespoon fresh lime or lemon juice

Preparation info

Serves
8

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Creamy, complex, and outright delicious, these bite-size morsels (kebabs) of chicken showcase the cuisine of Hyderabad, in south-central India. Double the recipe and make it your dinner, served with Grilled Flatbread Studded with Chile-Spiked Onions and lightly salted slivers of raw red onion, smothered in chiles.