| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Indian |
Chicken, Grilled foo, Indian |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Boned and skinned chicken breasts |
| 2/3 |
c |
Plain lowfat yogurt |
|
|
Fresh ginger root; grated; to taste |
| 2 |
|
Cloves garlic; crushed |
| 1 |
ts |
Chili powder |
| 1 |
ts |
Ground coriander seeds |
|
|
Salt; to taste |
| 2 |
tb |
Lime juice |
| 2 |
tb |
Oil |
|
|
Lime slices; for garnish |
INSTRUCTIONS
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 <CourtMoss@NOVA-NET.NET> on Sep
11, 1997
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