CHICKEN TIKKA
Serving Size : 4
11/2lb Chicken breast -- boned & skinned Salt -- to taste
1tsp Chile powder
1tsp Coriander seeds, ground
2Tsp Lime juice
2Garlic cloves, crushed
Ginger, fresh -- grated
2Tsp Oil
2/3 cup plain all-natural Yogurt
Lime slices to garnish
Rinse chicken, pat dry with paper towels and cut into 3/4-ich 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.
ENJOY....
Serving Size : 4
11/2lb Chicken breast -- boned & skinned Salt -- to taste
1tsp Chile powder
1tsp Coriander seeds, ground
2Tsp Lime juice
2Garlic cloves, crushed
Ginger, fresh -- grated
2Tsp Oil
2/3 cup plain all-natural Yogurt
Lime slices to garnish
Rinse chicken, pat dry with paper towels and cut into 3/4-ich 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.
ENJOY....
