Murgh Tikka
chicken, indian, tnt
4 whole chicken breasts
1 juice of 1 medium lemon
1 salt to taste
1 cup plain low-fat yogurt
1/4 cup veg. oil
4 cloves garlic, peeled and
1 crushed
1 inch piece fresh gingerroot,
1 peeled and grated
1 teaspoon ground cumin
1/4 teaspoon ground dried red chilies
1/2 teaspoon basic garam-masala
1 teaspoon paprika
Remove and discard the fat, skin, and bones from the chicken. Cut the meat into 1-inch pieces and place on a platter. Squeeze the juice of the lemon over the chicken pieces and sprinkle them with salt. Marinate for 30 minutes. Mix together the yogurt and half the oil. Blend in the garlic, ginger, cumin, ground chili, garam- masala, and paprika. Pour it over the chicken and marinate overnight in the refrigerator. Preheat oven to 500 F. Thread chicken pieces onto metal skewers and bake for 15 minutes. Baste with the marinade and the remaining oil, turn over, baste the other side, and bake for 15 minutes more. Remove the chicken from the skewers and serve on a platter. from Feast of India By Rani
Yield: 1 servings