Recipe - Chicken Tikka Masala

1 One half pound Boned and skinned chicken
breasts
2/3 cup Plain lowfat yogurt
Fresh ginger root; grated;
to taste
2 Cloves garlic; crushed
1 teaspoon Chili powder
1 teaspoon Ground coriander seeds
Salt; to taste
2 tablespoon Lime juice
2 tablespoon Oil
Lime slices; for garnish

Rinse chicken, pat dry with paper towels and cut into 3/4" cubes. Thread
onto short skewers. Put skewered chicken into a shallow nonmetal 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@NOVANET.NET on Sep
11, 1997