Grilled chicken strips, indian style
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | To 1-1/2 lb chicken or turkey breast, boneless, skinless. |
| 1 | small | Onion sliced roughly |
| 1 | Inch piece fresh ginger; peeled, chopped roughly | |
| 6 | Cloves garlic; peeld (up to 8) | |
| 3 | teaspoons | Ground coriander |
| 2 | teaspoons | Ground cumin |
| 2 | teaspoons | Ground cinnamon |
| 1 | teaspoon | Ground cardamom |
| ½ | teaspoon | Ground cloves |
| ½ | teaspoon | Cayenne pepper; *NOTE |
| 3 | tablespoons | Red wine vinegar |
| 3 | tablespoons | Sunflower oil |
| 1 | tablespoon | Tomato puree (I tried fresh tomatoes here once, but it went too liquid and I got a stew). |
| Salt to taste | ||
Directions
FOR THE MARINADE
*NOTE: (At this point, CHers can be creative, this is the only heating ingredient - I threw in my first ever just picked, home grown hab, but dried would be better, to keep the marinade from getting too liquid it should end up as a good coating paste.) For 4 (modest portions)
Method: Slice the chicken breast into thin strips, about ½ inch wide, and put into a bowl. Put all the marinade ingredients into a liquidiser and whizz to a smooth paste. Mix the marinade very thoroughly with the chicken, cover the bowl and leave in a cool place or fridge for at least 4hours.
Set the grill to the highest heat. Spread the chicken pieces on a baking sheet and grill for 8 - 10 minutes on each side, until almost black in patches.
Posted to CHILE-HEADS DIGEST V4 #153 by Christine Jordan <caj@...> on Oct 8, 1997