Update on COVID-19 preparedness
Ingredients
1.5 pounds Crescent Foods boneless, skinless chicken thighs, cut into 1-inch cubes
1/2 cup plain yogurt
1/2 onion, diced
1 tomato, diced
1 tsp Kashmiri chili powder
1/2 tsp black pepper
1/2 tsp salt
Saffron or yellow food coloring, as desired
Skewers (optional)
1 cup dried cranberries
1/2 cup sugar
1 cup rice
1 tablespoon dried cranberries
Yellow food coloring mixed in milk or water, or saffron mixed in water or milk
Method
- In a mixing bowl, combine the yogurt, diced onion, diced tomato, Kashmiri chili powder, black pepper, salt, and saffron or yellow food coloring.
- Add the chicken cubes to the marinade and stir until fully coated. Cover and refrigerate for at least 4-6 hours. Tip: You can use a meat tenderizer if you are in a rush.
- Preheat your air fryer to 375 F.
- Thread the chicken onto skewers.(optional)
- Air fry for 10 minutes, then flip and air fry for another 10 minutes, or until the chicken is fully cooked and very slightly charred.
- Brush the kebabs with melted garlic butter or desi ghee if desired, before serving hot with rice, salad, and cranberry sauce.
For the Cranberry Sauce ( optional)
- Boil 1 cup of dried cranberries in a saucepan.
- Add 1/2 cup of sugar and cook on high heat to reduce the liquid.
- Blend the mixture until smooth.
For the Rice:
- Boil 1 cup of rice in a pot. Add salt to taste.
- In a separate pan, sauté 1 tablespoon of dried cranberries.
- Add 1/4 of the boiled rice to the pan with the sautéed cranberries.
- Add yellow food coloring mixed in milk or water or saffron mixed in water or milk to the pan and mix well.
- Place the remaining boiled rice in a serving platter and add the sautéed cranberries and colored rice mixture in the center.
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