Title: CHICKEN TIKKA
Categories: Indian, Chicken
Yield: 4 servings
1 1/2 lb Chicken breast; boned & skinned Salt to taste
1 ts Chile powder
1 ts Coriander seeds, ground
2 T Lime juice
2 Garlic cloves, crushed
Ginger, fresh; grated
2 T Oil
2/3 c Yogurt, plain
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.
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