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Recipe for :

Creamy Grilled Chicken

Suvir SaranThis Indian recipe comes from a web site which gives a first class insight into Indian Cooking, what it is about and how to create some of the recipes in your own home.

It is the web site of Suvir Saran, a native of New Delhi, India, who was raised on traditional Indian cooking. He is a passionate and inventive cooking teacher as well as a sort of unofficial ambassador of Indian culture; wherever he goes (in India, Europe and the United States) he finds himself teaching people - colleagues in classes and jobs, strangers in airports and on the street - to love the food and culture of his native country.

To learn more why not visit Suvir Saran's own web site - click here


2 lbs. boneless chicken breasts
1/4 cup grated Baby Gouda cheese
4 tsp. chopped coriander greens
1 tbs. cornflour
1/2 tsp. mace powder
1/2 tsp. nutmeg powder
1 tsp. white pepper powder
3 tbs. ginger paste
6 green chilies chopped very fine
7 tsp. garlic paste
1 egg
1/2 cup heavy cream or hung yogurt
oil / melted butter for basting
salt to taste

  • Mix the ginger and garlic pastes, white pepper powder and salt. Rub mixture onto the chicken pieces. Set aside for 20 minutes.
  • Beat together egg, cheese, green chilies, coriander, cream ,mace, nutmeg and cornflour and rub onto the chicken fillets. Keep aside for 3 hours.
  • String together the chicken fillets on a skewer an inch apart. Roast on a charcoal grill for 5 minutes or in a preheated oven at 350ºF for 7 minutes.
  • Remove, hang the skewers for 5 minutes to let excess moisture drip off. Brush with oil or melted butter and grill for another 3 minutes

Suvir Saran

To visit Suvir Saran's web site - click here

If you have a question for Suvir email him at