Chicken tikka masala
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Boned and skinned chicken breasts |
| ⅔ | cup | Plain lowfat yogurt |
| Fresh ginger root; grated; to taste | ||
| 2 | Cloves garlic; crushed | |
| 1 | teaspoon | Chili powder |
| 1 | teaspoon | Ground coriander seeds |
| Salt; to taste | ||
| 2 | tablespoons | Lime juice |
| 2 | tablespoons | Oil |
| Lime slices; for garnish | ||
Directions
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 rec.food.recipes Posted to FOODWINE Digest by Ellen Court <CourtMoss@...> on Sep 11, 1997