Dish: grilled indian chicken
Grilled Indian Chicken
Serve with basmati rice, grilled red peppers and a crisp green salad.
2 pounds boneless, skinless chicken breasts
Marinade
1 cup plain low-fat yogurt
1 teaspoon turmeric
1 teaspoon paprika
1/4 teaspoon ground cardamom
1 tablespoon fresh lemon juice
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon carefully grated ginger
4 large garlic cloves, minced
1/2 teaspoon ground cumin
4 scallions, greens included, minced
1/4 teaspoon sea salt
White pepper to taste
Lemon or lime wedges for garnish
Cut skinless chicken breasts into 1-inch pieces. Place in a medium bowl.
In another bowl, integrate the yogurt, turmeric, paprika, cardamom, lemon and lime juices, olive oil, ginger, garlic, cumin, scallions, salt and pepper. Put most of the marinade over the cubed chicken and mix well with your hands to coat the pieces uniformly.
Thread the chicken onto skewers and cook over a medium-hot fire for 5 to 7 minutes, turning often. Baste the chicken with reserved marinade after turning.
Serve with lime or lemon wedges.
Yields 4 portions.
