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Title: Chicken Tikka Masala Categories: Chicken, Grilled foo, Indian Yield: 4 Servings 1 1/2 lb Boned and skinned chicken -breasts 2/3 c Plain lowfat yogurt Fresh ginger root; grated; -to taste 2 Cloves garlic; crushed 1 ts Chili powder 1 ts Ground coriander seeds Salt; to taste 2 tb Lime juice 2 tb Oil Lime slices; for garnish Rinse chicken, pat dry with paper towels and cut into 3/4" 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@aol.com via rec.food.recipes Posted to FOODWINE Digest by Ellen Court 11, 1997 |