| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indian |
Chicken, Indian |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Yogurt, plain |
| 1/4 |
c |
Cilantro, fresh; chopped |
| 2 |
tb |
Lemon juice |
| 1 |
tb |
Ginger, fresh; grated |
| 1 |
lg |
Garlic clove; minced |
| 2 |
ts |
Paprika |
| 1 |
ts |
Curry powder |
| 1/2 |
ts |
Cumin, ground |
| 1/2 |
ts |
Coriander, ground |
| 1/4 |
ts |
Cayenne pepper |
| 1 |
lb |
Chicken breast, skin/boned, well trimmed, cut in 1" cubes |
| 1 |
lb |
Cauliflower, cut into florets |
| 2 |
md |
Pepper, red bell; cut into 1" pieces |
| 8 |
|
Bamboo skewers, soaked in water 30 minutes |
INSTRUCTIONS
Puree first ten ingredients in blender or processor. Pour 1/4 c yogurt
mixture into small bowl, cover and chill. Pour remaining mixture into
medium bowl; add chicken and toss to coat. Cover and chill at least one
hour and up to 24 hours. Cook cauliflower in pot of boiling salted water
until crisp-tender, about 2 minutes. Drain. Rinse under cold water. Add
cauliflower to 1/4 c yogurt mixture and toss. Thread red bell peppers,
chicken and cauliflower on skewers. Prepare barbecue (medium heat). Grill
until chicken is cooked through, about 7 minutes per side.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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