1. Mix chicken, garlic, ginger, and paprika in a bowl; let it sit for 30 minutes. Place almonds in a bowl and cover with boiling water. Let sit for 10 minutes. 2. Drain almonds and puree with cream, gram marsala, cardamom, allspice, and egg white. Transfer to chicken mixture. 3. Heat oil in a saucepan, and sauté onions until caramelized, about 8 minutes. Stir into chicken mixture. 4. Build a fire in a charcoal girl. Divide chicken mixture into 6 portions, and place each portion along the length of on one flat, or two round skewers. Grill, turning, until charred, about 4-5 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
