Butter Chicken Skewers & Saffron Rice

By EatMee Recipes · 90 min

Ingredients

Instructions

1. Rinse the chicken breasts and cut into cubes. Add the salt, black pepper, chilli powder/masala, turmeric, garam masala, cumin powder, coriander powder, cardamom powder, tomato paste, ginger and garlic paste, yoghurt and 1½ tablespoons melted butter. Mix until well coated and marinate for 30 minutes.
2. Meanwhile, soak the saffron in 3 tablespoons warm water for 10–15 minutes, until the water turns a deep golden colour.
3. Rinse the basmati rice until the water runs clear. Add the rice, cardamom pods, cinnamon stick, salt, butter, saffron water and 2½ cups water to the rice cooker. Mix gently and cook on the white rice setting until done.
4. Thread the marinated chicken onto skewers, about 10 pieces per skewer (skewers 25 cm long).
5. Place the skewers in an air fryer and air fry at 180°C for 15 minutes, turning halfway through.
6. Brush the cooked skewers with 1 teaspoon melted butter, then grill at 205°C for about 3 minutes until lightly charred.
7. Fluff the rice with a fork and remove the whole spices.
8. Serve the rice topped with the skewers, drizzle with fresh cream and garnish with chopped coriander.

Summarized from EatMee Recipes's video. Watch it for the details.

More recipes with

GarlicRiceYoghurtChicken breastTomato pasteCrème fraîche