Snackin’ With Sarah Sellers: ‘Idol’ Top 6 Night Viewing Nosh

Diehard "American Idol" viewers will remember Sarah Sellers as the geek-chic food blogger who made it to Hollywood Week last year. (Watch her Season 10 audition here.) Sarah has since continued her food-blogging, and has been cooking up scrumptious snack suggestions for any "Idol" viewing party and posting them here in Reality Rocks each week. She was also my special guest on a special South By Southwest version of "The Day After" in Austin last month, which you can watch HERE!

So tonight, the top six Idols will sing with Queen. How did Sarah get inspired for tonight's viewing recipe? "Apparently Freddie Mercury's favorite food was Indian food, and chicken tikka masala is arguably an 'Indian dish' originating in England," she explains. "Soooo, I couldn't pass up the opportunity to combine my favorite masala sauce recipe with some spicy chicken kebabs. They turned out pretty tasty!" Sounds like a snack fit for a Queen...

Indian Spiced Kebabs in a Spicy Masala

▪ 1 lb boneless skinless chicken breast, cubed
▪ 1 tbsp extra virgin olive oil
▪ 1 tbsp fresh ginger, diced
▪ 1/4 cup cilantro, chopped
▪ 1 tbsp coriander cumin powder
▪ 1 tsp ground cloves
▪ 1/4 tsp turmeric powder
▪ 1/4 tsp kosher salt
▪ 1/2 medium yellow onion, large chunks
▪ 1/2 green bell pepper, bite-size pieces
▪ wooden skewers

Masala Sauce
▪ 1 tbsp extra virgin olive oil
▪ 1/2 medium yellow onion, diced
▪ 1 Serrano, minced (seeds removed for less heat)
▪ 1" piece fresh ginger, minced (around 1 tbsp)
▪ 1 large garlic clove, minced
▪ 1/2 tbsp garam masala
▪ 1 tbsp tomato paste
▪ 1 tsp sugar
▪ 1/4 tsp kosher salt
▪ 1 (15oz) can crushed tomatoes
▪ 1/3 cup heavy cream
▪ 2 tbsp chopped cilantro

Soak 6 wooden skewers in water for 15 minutes. To prep the chicken, combine all of the ingredients in a large bowl until the chicken and veggies are coated in the spice mixture. Starting with a bell pepper, skewer the meat and veggies, going from veggie to chicken until there are 4-5 pieces of chicken on each skewer. Cover and marinate in the fridge while the sauce cooks.

To make the sauce, heat the olive oil over medium-high heat in a large Dutch oven. Sauté the onions until translucent, around 4-6 minutes. Add the chile, ginger and clove and sauté until fragrant. Add the garam masala, tomato paste, sugar, and salt, and cook until fragrant. Add the tomatoes and simmer on low for 15 minutes.

While the sauce simmers, heat an outdoor grill or indoor grill-top over medium-high heat and add the chicken skewers. Cook for around 6 minutes on each side, or until completely cooked through.

Add the cream to the sauce and heat through. Sprinkle with some cilantro and serve with the skewers.

Bon appétit!

Check out Sarah's food and music blogs at


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