Chicken Tandoori
- Ready In:
- 1hr 9mins
- Ingredients:
- 11
- Yields:
-
4-6 skewers
- Serves:
- 4-6
ingredients
- 4 boneless skinless chicken breast halves (about 6 oz. ea)
- bamboo skewer
- 1 (8 ounce) carton plain yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon grated fresh gingerroot
- 1 large garlic clove, peeled and minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- white pepper, to taste
- ground cayenne pepper, pepper.
directions
- Slice chicken into strips about 1/2 inch wide by 2-3 inches long.
- Thread on skewers and place in shallow pan.
- Combine remaining ingredients; pour mixture over chicken and marinate 1 to 4 hours in refrigerator, turning occasionally to coat.
- Remove from refrigerator and allow to come to room temperature(about 30 minutes).
- Remove skewered chicken from marinade; place on grill over medium-hot coals or broil in oven.
- Cook 4 minutes;turn skewers to brown other side.Cook until chicken is no longer pink and juices run clear(about 5 min.).
- Cucumber Sauce: Combine 1 cup seeded,diced cucumber with 1 cup plain yogurt,stir in 1 tsp.ea. crushed dill weed and grated lemon peel. Makes 1 1/2 cups.
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