Title: Chicken Tikka #2
Categories: Poultry
Yield: 4 Servings

1 lb Boneless chicken breast;
-skinned
1 ts Salt
1/2 Lemon; juice of
3 dr Red food coloring mixed
-with: ; more or less
1 tb Tomato paste
2 Cloves garlic; peeled and
-roughly chopped
1 1/2-inch piece fresh ginger
-root; peeled and roughly
-chopped
2 ts Ground coriander
1/2 ts Garam masala
1/4 Whole nutmeg; finely grated
1/2 ts Ground turmeric
2/3 c Plain yogurt
1/4 c Corn of vegetable oil
1/4 ts Ground cayenne

From: Kathy Bohaty

Date: Mon, 15 Jul 1996 11:19:21 UT
Cut the chicken into 1-inch cubes. Sprinkle with 1/2 tsp. salt from the
measured amount and the lemon juice. Mix thoroughly, cover and leave for
30 minutes. Place the rest of the ingredients in a blender or food
processor and mix until smooth. Strain the sauce over the chicken through a
strainer. Force the mixture through using the back of a spoon and discard
anything left.

Coat the chicken thoroughly with the strained marinade, cover and leave to
marinate for 6-8 hours or overnight in the refrigerator.

Thread the chicken pieces onto skewers, leaving a 1/4-inch gap between
pieces. Grill over glowing coal and cook on each side until chicken is
brown on all sides. Continuously baste with the marinade. Let meat cool a
bit before removing from the skewers. Serve with onion relish.

EAT-L Digest 14 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.