| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Indian | Indian, Chicken | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Chicken breast; boned & skinned |
| Salt; to taste | ||
| 1 | ts | Chile powder |
| 1 | ts | Coriander seeds, ground |
| 2 | tb | Lime juice |
| 2 | Garlic cloves, crushed | |
| Ginger, fresh; grated | ||
| 2 | tb | Oil |
| 2/3 | c | Yogurt, plain |
| Lime slices; to garnish |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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