Chicken Tikka Masala
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Ingredients:
- 1 1/2 pound chicken (boned and skinned breasts)
- 2/3 cup yogurt (plain lowfat )
- (Fresh ginger root; grated; to taste)
- 2 garlic (cloves crushed)
- 1 teaspoon chili powder
- 1 teaspoon coriander (ground seeds)
- (Salt; to taste)
- 2 tablespoon juice (lime )
- 2 tablespoon oil
- (Lime slices; for garnish)
- 2/3 cup yogurt (plain lowfat )
- (Fresh ginger root; grated; to taste)
- 2 garlic (cloves crushed)
- 1 teaspoon chili powder
- 1 teaspoon coriander (ground seeds)
- (Salt; to taste)
- 2 tablespoon juice (lime )
- 2 tablespoon 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 on Sep
11, 1997
Makes 4 Servings
Techniques:
basting
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