Saffron-Marinated Chicken Skewers (Kesari Malai Tikka)
Saffron-Marinated Chicken Skewers (Kesari Malai Tikka) might be just the main course you are searching for. One portion of this dish contains around 20g of protein, 3g of fat, and From preparation to the plate, this recipe takes about 45 minutes. A mixture of almond meal, pepper, saffron threads, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the saffron threads you could follow this main course with the Saffron Ice Cream as a dessert.
Combine milk and saffron in a small microwave-safe bowl, and microwave at high 20 seconds.
Combine the milk mixture, Yogurt Cheese, and next 5 ingredients (through pepper) in a large zip-top plastic bag.
Add chicken, tossing to coat; seal. Marinate in refrigerator 2 1/2 hours, turning occasionally.
Remove chicken from bag, and discard marinade. Divide chicken evenly onto each of 20 (6-inch) skewers.
Place skewers on grill rack coated with cooking spray; grill 15 minutes or until cooked through, turning once.
Recommended wine: Chenin Blanc, Gewurztraminer, Riesling
Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Birichino Jurassic Park Vineyard Old Vines Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.
Birichino Jurassic Park Vineyard Old Vines Chenin BlancThe 2017 sports a perfume of orange blossom honey, apple butter, brimstone, and some peculiar precursor of lilac which activates not merely the olfactory system, but also the limbic system, autonomic nervous system, and other systems located in more distant sectors. Soil and micro-climate humidity during the 2017 growing season remained quite high through the growing season due to the enormous rains from the previous winter, contributing to the development of modest yet meaningful early botrytis. We last encountered these conditions in 2013 and produced a wine similar to that vintage - just off dry in the style known by the French as sec tendre - dry, yet tender. And as with previous vintages, this wine fermented in stainless steel without inoculation, and was aged until the following Spring in 8 stainless and 2 neutral Hungarian oak barrels.