Chicken tikka #2

Yield: 4 Servings

Measure 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

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, .

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