Recipes - Chicken Tikka

This is a wonderfully light chicken which contains virtually no fat or carbohydrates. It can be eaten as a starter, used to stuff breads, eaten as a main dish or used in the preparation of Murg (chicken) Tikka Masala, a very popular dish.

1 teaspoon cumin
1 teaspoon coriander
1 cups light plain yogurt (or fat free)
1 1/2-inch piece fresh ginger, peeled and chopped
2 garlic cloves, chopped
1 ½ tablespoons olive oil
2 tablespoons fresh lemon or lime juice
½ teaspoon ground turmeric
1/2 teaspoon garam masala (optional)
1 teaspoon black pepper
1/2 teaspoon ground chili
1 teaspoon salt (or to taste)
2 lb skinless boneless chicken breasts cut into bite sized pieces
Wooden or bamboo skewers

Purée all ingredients except chicken in a blender until spices are well ground. Put chicken in a large bowl add yogurt mixture, stirring or turning to coat. Marinate chicken, covered and chilled for at least 2 hours, but preferably over night. After marinating, thread chicken onto skewers.

Preheat broiler line broiler pan with foil, and coat lightly with oil. Broil chicken about 4 inches from heat, turning over once, until browned in spots and just cooked through, 3 to 5 minutes on each side.

Note: Garam Masala is a spice mixture availed at Indian grocery stores and many health food stores.