Yield: 4 Servings
|1 pounds||Boneless chicken breast; skinned|
|½ \N||Lemon; juice of|
|3 drops||Red food coloring mixed with: ; more or less|
|1 tablespoon||Tomato paste|
|2 \N||Cloves garlic; peeled and roughly chopped|
|1 \N||1/2-inch piece fresh ginger root; peeled and roughly chopped|
|2 teaspoons||Ground coriander|
|½ teaspoon||Garam masala|
|¼ \N||Whole nutmeg; finely grated|
|½ teaspoon||Ground turmeric|
|⅔ cup||Plain yogurt|
|¼ cup||Corn of vegetable oil|
|¼ teaspoon||Ground cayenne|
From: Kathy Bohaty <KathysWaltz@...> Date: Mon, 15 Jul 1996 11:19:21 UT Cut the chicken into 1-inch cubes. Sprinkle with ½ tsp. salt from the measured amount and the lemon juice. Mix thoroughly, cover and leave for 30 minutes. Place the rest of the ingredients in a blender or food processor and mix until smooth. Strain the sauce over the chicken through a strainer. Force the mixture through using the back of a spoon and discard anything left.
Coat the chicken thoroughly with the strained marinade, cover and leave to marinate for 6-8 hours or overnight in the refrigerator.
Thread the chicken pieces onto skewers, leaving a ¼-inch gap between pieces. Grill over glowing coal and cook on each side until chicken is brown on all sides. Continuously baste with the marinade. Let meat cool a bit before removing from the skewers. Serve with onion relish.
EAT-L Digest 14 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .