Sis. Corinne Dillingham
Westerly Ecclesia, Rhode Island, U.S.
Don't let the name of this recipe stop you from trying it. It is an Indian dish that needs to be marinated ahead of time. It is not particularly spicy, the way most people think of Indian cuisine. The yogurt keeps it cool. This is an Ecclesial favorite. We normally grill it but it can be made by broiling.
1 pound boneless skinless chicken breasts
2/3 cup yogurt
1 tablespoon tandoori spice mix
1 teaspoon garam masala
1 tablespoon lemon juice
1 teaspoon salt
1/2 inch fresh ginger peeled & finely chop
2 cloves garlic finely chopped
Wash and dry chicken. Cut into bite size pieces and put in basin.
For marinade: beat yogurt with spices, lemon juice and salt. Stir in ginger and garlic. Spoon over chicken, then toss over and over until pieces are well coated. Cover and refrigerate for 8 to 12 hours, turning every 2 hours.
Thread onto skewers and grill or barbecue for about 15 minutes, turning frequently and brushing with any leftover marinade.
If you have trouble finding the Garam Masala and Tandoori Spice Mix in your local store, they can be ordered from http://www.penzeys.com. I have been buying all my herbs and spices from Penzeys for a number of years and I highly recommend them for quality and price.
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