Food Network: Chicken Tikka Kebabs with Charred Tomato Chutney and Warm Flat Bread

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Chicken Tikka Kebabs with Charred Tomato Chutney and Warm Flat Bread
Recipe courtesy Rachael Ray

Ingredients
1 cup plain yogurt
1 rounded tablespoon mild curry paste
1 lemon, juiced
A handful (3 tablespoons) cilantro leaves, finely chopped
2 pounds boneless, skinless chicken breast meat, cut into 1 1/2-inch cubes
3 plum tomatoes
1/2 cup tomato sauce or tomato puree
1 teaspoon mustard seed
1 teaspoon coriander seed
1/2 teaspoon crushed red pepper flakes
Coarse salt
Packaged flat breads, sold near packages pita bread in market
Serving suggestion: Potatoes with Cumin, recipe follows

Directions

Preheat grill pan or indoor electric grill to high.
Combine yogurt, curry paste, lemon juice, and cilantro in a shallow dish. Add chunks of chicken and
coat evenly in yogurt sauce. Lace meat onto metal skewers. When you are about 10 minutes away from
eating, place chicken on hot grill and cook 5 or 6 minutes on each side, until charred at edges and
chicken meat is firm.
Place a small heavy skillet on stovetop over high heat. When pan is very hot, add whole tomatoes.
Pan roast the tomatoes until charred on all sides. Place the tomato sauce and charred fresh tomatoes
in a food processor. Return skillet to heat and toast mustard and coriander seeds and crushed red
pepper until they pop. Add seeds and flakes to food processor with a few pinches coarse salt. Pulse
grind tomato mixture into a chunky chutney and transfer to a small bowl. When you remove chicken
from grill, add flat bread to blister and warm it through. Slide chicken off skewers on to a serving
dish. Set bowl of tomato chutney with a serving spoon along side. Pile chicken into or onto flat
bread with tomato chutney to top. Potatoes with cumin are a perfect side to this meal.

Ingredients
Potatoes with Cumin:
2 pounds white-skinned potatoes, peeled and diced into small cubes
1 teaspoon cumin seeds

2 tablespoons (2 turns around the pan) peanut or vegetable oil
1 small sweet onion, chopped
Coarse salt

Directions
Boil potatoes in salted water to cover until tender, about for 7
minutes. Drain potatoes, return to hot pot to dry them out.
Heat skillet over medium high to high heat. Add cumin seeds. When seeds pop and crackle, add oil,
then onion. Saute onion 2 minutes, stirring constantly. Add potatoes to the pan and toss to coat and
lightly brown, about 3 minutes. Remove the pan from heat, season with salt, to taste, and
serve.

Ingredients
Yield: 4 servings
Preparation time: 10 minutes
Cooking time: 15 minutes
Ease of preparation: easy