Chicken tikka masala

Yield: 4 Servings

Measure Ingredient
1½ pounds Boned and skinned chicken breasts
⅔ cup Plain lowfat yogurt
\N \N Fresh ginger root; grated; to taste
2 \N Cloves garlic; crushed
1 teaspoon Chili powder
1 teaspoon Ground coriander seeds
\N \N Salt; to taste
2 tablespoons Lime juice
2 tablespoons Oil
\N \N Lime slices; for garnish

Rinse chicken, pat dry with paper towels and cut into ¾" cubes. Thread onto short skewers. Put skewered chicken into a shallow non-metal dish. In a small bowl, mix together yogurt, gingerroot, garlic, chile powder, coriander, salt, lime juice and oil. Pour over skewered chicken and turn to coat completely in marinade. Cover and refrigerate 6 hours or overnight to allow chicken to absorb flavors.

Heat grill. Place skewered chicken on grill rack and cook 5 to 7 minutes, turning skewers and basting occasionally with any remaining marinade. Serve hot, garnished with lime slices.

Recipe by: we2miles@... via Posted to FOODWINE Digest by Ellen Court <CourtMoss@...> on Sep 11, 1997

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