Title: Tandoori Chicken with Raita
Categories: None
Yield: 1 Servings

4 Boneless skinless chicken
-breast halves (about 1 lb.)
1/2 c Plain nonfat yogurt
1 tb Lemon juice
1/2 ts Salt
1/2 ts Paprika
1/4 ts Ground cardamom
1/8 ts Ground ginger
1/8 ts Ground cumin
1/8 ts Crushed red pepper
1 Clove garlic, finely chopped
Raita (see below)

From: Betty Crocker's Low-Fat, Low-Cholesterol Cookbook Category: Poultry
and Fish Dishes

Trim fat from chicken. Cut chicken with grain into 1/4-inch strips. Mix
remaining ingredients except Raita in medium glass or plastic bowl. Add
chicken; toss to coat. Cover and refrigerate atleast for four hours but no
longer than 24 hours, stirring occasionally.

Thread chicken strips on eight 11-inch skewers,* leaving space between
each. Set oven control to broil. Place skewers on rack in broiler pan.
Broil with tops 3 to 4 inches from heat 7 to 8 minutes, turning once, until
done. Serve with Raita. Posted to Digest eat-lf.v097.n100 by Samara
on Apr 14, 1997