Supercalifragilisticexpialidocious Chicken Kebabs (with brandy no less)

(photos of kebabs by the magnificent Sala Kannan taken specially for Life of Spice)

The recipe for these kebabs is in my Everything Indian book and was given to me by the very talented Lavian Melwani. My family adores these kebabs (kids get it minus the brandy sauce). I am telling you, these are just fantastic. Yes, take my word for it.

Chicken Kebabs (Sindhi Murgh Kebabs)

Serves 4

Prep Time: 10 minutes

Cook Time: 15 minutes

These hasty tasty kebabs require no oven or grill or special utensils. The soya and brandy in the sauce give it an oriental flavor.

3/4 cups water

1 tablespoon soya sauce

1/2 teaspoon red chili powder

2 tablespoons brandy

1 lb. ground chicken

1 large red onion, peeled and finely chopped

3 Serrano green chilies, seeded and finely chopped

1 1inch fresh ginger root, peeled and grated

2 garlic cloves, minced

Table salt to taste

1/2 teaspoon red chili powder

2 teaspoons coriander powder

1 tablespoon cilantro, minced

 2 tablespoons vegetable oil

1.                    In a bowl combine 1/4 cup of the water, soya sauce, red chili powder and brandy. Set the sauce aside.

2.                    In a bowl combine the chicken, onion, green chili, ginger, garlic, salt, red chili powder, coriander, and cilantro. Mix well. Divide into 8 equal portions. Roll into small round balls.

3.                    In a deep pan bring ½ cup of water to a boil. Add the kebabs to the water. Reduce the heat and cook for about 3–4 minutes on each side. The kebabs will begin to darken as they absorb the water. Remove the kebabs from the water and place on a paper napkin.

4.                    Heat a medium non stick skillet. Add two tablespoons of oil to it. Add the kebabs and sauté until golden brown.

5.                    Add the sauce. Mix well and cook for another minute. Serve with love.