Tikka chicken

Yield: 6 servings

Measure Ingredient
1½ pounds Chicken breast halves without skin -- boned
1 medium Onion
3 \N Cloves garlic
1 tablespoon Ginger root
¼ cup Nonfat yogurt
2 teaspoons White vinegar
2 teaspoons Chili powder
2 teaspoons Coriander -- ground
1 teaspoon Ground cumin
½ teaspoon Turmeric
\N \N Salt -- to taste
\N \N Lemon juice
\N \N Garam masala
\N \N Lettuce leaves
\N \N Onion -- sliced
\N \N Lemon -- wedges

Cut the chicken into 2-inch squares and press flat. Grind the onion, garlic, and ginger to a paste and mix with the yogurt. Add the vinegar and spices, and rub into the chicken well. Leave for 3 hours to marinate. Sprinkle the chicken with salt if you wish and thread onto skewers. Place under a hot broiler or over a barbecue and cook until tender and crisp. Sprinkle the chicken with lemon juice and garam masala and serve on a bed of lettuce leaves surrounded with onion rings and lemon wedges.

Posted by Evvie Vincow

Recipe By : All Color Encyclopedia of International Cooking From: Alison Meyer Date: 08-28-95 (09:43) (19) (E)Cooking

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