Recipe - Grilled Chicken Strips Indian Style

1 One fourth pound To 1One half pound chicken or
turkey breast, boneless,
skinless.

FOR THE MARINADE
1 small Onion cut or sliced up roughly
1 Inch piece fresh ginger;
peeled, chopped roughly
6 Cloves garlic; peeld (up to
8)
3 teaspoon Ground coriander
2 teaspoon Ground cumin
2 teaspoon Ground cinnamon
1 teaspoon Ground cardamom
One half teaspoon Ground cloves
One half teaspoon Cayenne pepper; *NOTE
3 tablespoon Red wine vinegar
3 tablespoon Sunflower oil
1 tablespoon Tomato puree (I tried fresh
tomatoes here once, but it
went too liquid and I got a
stew).
Salt to taste

*NOTE: (At this point, CHers can be creative, this is the only heating
ingredient I threw in my first ever just picked, home grown hab, but
dried would be better, to keep the marinade from getting too liquid it
should end up as a good coating paste.)

For 4 (modest portions)

Method: Slice the chicken breast into thin strips, about One half inch wide, and
put into a bowl. Put all the marinade ingredients into a liquidiser and
whizz to a smooth paste. Mix the marinade very thoroughly with the chicken,
cover the bowl and leave in a cool place or fridge for at least 4hours.

Set the grill to the highest heat. Spread the chicken pieces on a baking
sheet and grill for 8 10 minutes on each side, until almost black in
patches.

Posted to CHILEHEADS DIGEST V4 #153 by Christine Jordan caj@jb.man.ac.uk
on Oct 8, 1997