Chicken tikka #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless chicken breast; skinned |
| 1 | teaspoon | Salt |
| ½ | Lemon; juice of | |
| 3 | drops | Red food coloring mixed with: ; more or less |
| 1 | tablespoon | Tomato paste |
| 2 | Cloves garlic; peeled and roughly chopped | |
| 1 | 1/2-inch piece fresh ginger root; peeled and roughly chopped | |
| 2 | teaspoons | Ground coriander |
| ½ | teaspoon | Garam masala |
| ¼ | Whole nutmeg; finely grated | |
| ½ | teaspoon | Ground turmeric |
| ⅔ | cup | Plain yogurt |
| ¼ | cup | Corn of vegetable oil |
| ¼ | teaspoon | Ground cayenne |
Directions
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, .