Chicken Tikka  

Sunday, December 14, 2008

1 1/2 lbs. chicken breast; boneless and skinlesss
Salt; to taste
1 teaspoon chile powder
1 teaspoon coriander seeds, ground
2 tablespoons lime juice
2 garlic cloves
1 teaspoon grated fresh ginger
2 tablespoons oil
2/3 cup yogurt
lime slices; to garnish

Rinse chicken, pat dry with paper towels and cut into 3/4.inch cubes. Thread onto short skewers. Put skewered chicken into a shallow non.metal dish. In a
small bowl, mix together yogurt, ginger root, 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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