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Recipe: Tandoori Chicken on Skewers

Main Dishes - Chicken, Poultry
TANDOORI CHICKEN ON SKEWERS

6 boneless skinned chicken breast halves
2 teaspoons turmeric
1 teaspoon sweet paprika
1 teaspoon garam masala
1/2 teaspoon ground cardamom
1 teaspoon ground coriander
1 small onion, grated
1 clove garlic, crushed
2 teaspoons lemon juice
2 teaspoons sugar
Salt (to taste)
1 (8 oz.) container plain yogurt
red food coloring (optional)
16 (10-inch) skewers*

Prepare grill.

In a large mixing bowl, combine the turmeric, paprika, garam marsala, cardamom, coriander, onion, garlic, lemon juice, sugar, salt and yogurt. Stir mixture until well combined, add a few drops of red food coloring, if desired.

Cut the chicken into long strips, about 3/4-inches wide. Add chicken strips to the marinade, stir until chicken is well coated. Cover and refrigerate for 3 hours or overnight, stirring occasionally.

WHEN READY TO COOK:
Remove chicken from marinade. Thread chicken onto skewers. (Pour marinade into a small saucepan; bring to a boil and simmer 3-4 minutes; set aside.)

Place chicken on lightly greased grill. Cook over medium-hot coals for about 8-10 minutes or until tender and well browned. Turn often and brush with reserved marinade several times during cooking.

*If using bamboo skewers soak for several in water before using; this prevents them from burning.

Makes 16 skewers
Source: Step-by-Step Chicken Cookbook
MsgID: 0084853
Shared by: Betsy at Recipelink.com
Board: Cooking Club at Recipelink.com
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