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Chicken Tikka
| Ingredients | |||
| 1 1/2 | pound | chicken breast, boned & skinned | |
| 1 | salt, to taste | ||
| 1 | teaspoon | chile powder | |
| 1 | teaspoon | coriander seeds, ground | |
| 2 | tablespoon | lime juice | |
| 2 | each | garlic cloves, crushed | |
| 1 | ginger, fresh, grated | ||
| 2 | tablespoon | oil | |
| 2/3 | cup | yogurt, plain | |
| 1 | lime slices, to garnish | ||
Directions: | |||
| 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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