Recipe for cooking grilled indian chicken

Recipes from India :: Indian Main Dish Poulty

Serve with basmati rice, grilled red peppers and a crisp green salad.

2 lbs. boneless, skinless chicken breasts

Marinade
1 c. plain low-fat yogurt
1 tsp. turmeric
1 tsp. paprika
1/4 tsp. ground cardamom
1 Tbsp. fresh lemon juice
2 Tbsp. fresh lime juice
2 Tbsp. extra-virgin olive oil
1 Tbsp. finely grated ginger
4 large garlic cloves, minced
1/2 tsp. ground cumin
4 scallions, greens included, minced
1/4 tsp. sea salt
White pepper to taste
Lemon or lime wedges for garnish

Cut skinless chicken breasts into 1-in. pieces. Place in a med. bowl.

In another bowl, combine the yogurt, turmeric, paprika, cardamom, lemon and lime juices, olive oil, ginger, garlic, cumin, scallions, salt and pepper. Pour most of the marinade over the cubed chicken and mix well with your hands to coat the pieces in an even way. Reserve a little of the marinade for basting when grilling. Marinate in the refrigerator for 2 hours.

Thread the chicken onto skewers and cook over a med.-hot fire for 5 to 7 mins., turning frequently. Baste the chicken with reserved marinade after turning.

Serve with lemon or lime wedges.

Yields 4 servings.