I dare say you are planning on a late repentance. You do not know what you are doing. You are planning without God. Repentance and faith are the gifts of God, and they are gifts that He often withholds, when they have been long offered in vain. I grant you true repentance is never too late, but I warn you at the same time, late repentance is seldom true. I grant you, one penitent thief was converted in his last hours, that no man might despair; but I warn you, only one was converted, that no man might presume.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats, Grains	Indian		4	servings

INGREDIENTS

1 1/2	ts	Fresh ginger; peeled
1 1/2	ts	Garlic
1	ts	Garam Masala; (see below)
1/4	c	Cashew Paste; (see below)
1	c	Sour cream or plain yogurt
1	ts	Salt
1/4	ts	Freshly-ground white pepper
1	pn	Saffron; soaked in
2	tb	Lukewarm water
1 1/2	tb	Fresh lemon juice
2	lb	Boneless skinless chicken breasts; cut into 2" pieces
2	tb	Heavy cream; (optional)
		Fresh lemon slices; for garnish
		Fresh coriander leaves; for garnish
		Metal or wooden skewers
		=== GARAM MASALA ===
1	ts	Cardamom pods
1		Dried bay leaf
1/2	ts	Whole cloves
1/4	ts	Black peppercorns
1	ts	Cumin seeds
1/2	ts	Coriander seeds
1		Stick cinnamon
1/2		Whole nutmeg
		=== CASHEW PASTE ===
1/3	c	Unsalted cashews

INSTRUCTIONS

GARAM MASALA: Toast all spices for garam masala in small saute pan,
over medium heat, about 5 minutes until fragrant. Allow to cool in
the pan. Transfer contents to a spice grinder and grind to a fine
powder.
CASHEW PASTE: Soak cashews in 1/2 cup warm water for 10 minutes.
Drain. Grind to a smooth paste in a food processor.
CHICKEN: Grind ginger and garlic into a paste using a small food
processor. Combine all ingredients in large bowl, add chicken, and
cover with the yogurt-spice mixture. Add cream if marinade seems too
thick. Marinate, covered in refrigerator for 2 hours. If using wooden
skewers, soak in water for 1 hour.
Heat oven to 350 degrees. Skewer chicken, leaving space between
pieces on each skewer. Place skewers on baking sheet, and bake 20 to
30 minutes.
To serve, remove chicken pieces from skewers. Arrange on plate with
lemon slices, and top with coriander leaves.
Serves 4.
Cuisine: "Indian" Source: "Martha Stewart Living -
<www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"
Per serving: 290 Calories (kcal); 6g Total Fat; (19% calories from
fat); 53g Protein; 3g Carbohydrate; 142mg Cholesterol; 685mg Sodium
Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0
Fruit;
1/2    Fat; 0 Other Carbohydrates
Recipe by: Recipe from Peter Beck
Converted by MM_Buster v2.0n.

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“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”