Recipe - Tandoori Chicken With Raita

4 Boneless skinless chicken
breast halves (about 1 lb.)
One half cup Plain nonfat yogurt
1 tablespoon Lemon juice
One half teaspoon Salt
One half teaspoon Paprika
One fourth teaspoon Ground cardamom
1/8 teaspoon Ground ginger
1/8 teaspoon Ground cumin
1/8 teaspoon Crushed red pepper
1 Clove garlic, finely chopped
Raita (see below)

From: Betty Crocker's LowFat, LowCholesterol Cookbook Category: Poultry
and Fish Dishes

Trim fat from chicken. Cut chicken with grain into 1/4inch strips. Mix
remaining ingredients except Raita in medium glass or plastic bowl. Add
chicken; toss to coat. Cover and refrigerate atleast for four hours but no
longer than 24 hours, stirring occasionally.

Thread chicken strips on eight 11inch skewers,* leaving space between
each. Set oven control to broil. Place skewers on rack in broiler pan.
Broil with tops 3 to 4 inches from heat 7 to 8 minutes, turning once, until
done. Serve with Raita. Posted to Digest eatlf.v097.n100 by Samara
samara@erols.com on Apr 14, 1997