| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry | 4 | Servings | |
INGREDIENTS
| 1 | lb | Boneless chicken breast; skinned |
| 1 | ts | Salt |
| 1/2 | Lemon; juice of | |
| 3 | dr | Red food coloring mixed with: ; more or less |
| 1 | tb | Tomato paste |
| 2 | Cloves garlic; peeled and roughly chopped | |
| 1 | 1/2-inch piece fresh ginger root; peeled and roughly chopped | |
| 2 | ts | Ground coriander |
| 1/2 | ts | Garam masala |
| 1/4 | Whole nutmeg; finely grated | |
| 1/2 | ts | Ground turmeric |
| 2/3 | c | Plain yogurt |
| 1/4 | c | Corn of vegetable oil |
| 1/4 | ts | Ground cayenne |
INSTRUCTIONS
From: Kathy Bohaty <KathysWaltz@MSN.COM> Date: Mon, 15 Jul 1996 11:19:21 UT Cut the chicken into 1-inch cubes. Sprinkle with 1/2 tsp. salt from the measured amount and the lemon juice. Mix thoroughly, cover and leave for 30 minutes. Place the rest of the ingredients in a blender or food processor and mix until smooth. Strain the sauce over the chicken through a strainer. Force the mixture through using the back of a spoon and discard anything left. Coat the chicken thoroughly with the strained marinade, cover and leave to marinate for 6-8 hours or overnight in the refrigerator. Thread the chicken pieces onto skewers, leaving a 1/4-inch gap between pieces. Grill over glowing coal and cook on each side until chicken is brown on all sides. Continuously baste with the marinade. Let meat cool a bit before removing from the skewers. Serve with onion relish. EAT-L Digest 14 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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