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1 1/2
pounds skinless, boneless chicken breast halves, cut into 1- to 1-1/2-inch pieces
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1
8 ounce carton plain yogurt
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4
teaspoons lemon juice
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1 1/2
teaspoons grated fresh ginger
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2
teaspoons paprika
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1
teaspoon ground cumin
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1/2
teaspoon ground coriander
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1/4
teaspoon salt
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1/4
teaspoon ground turmeric
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1/8
- 1/4
teaspoon cayenne pepper
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1
clove garlic, minced
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Chutney
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Cilantro leaves (optional)
1. Place chicken in a resealable plastic bag set in a bowl. For marinade, in a medium bowl, combine yogurt, lemon juice, ginger, paprika, cumin, coriander, salt, turmeric, cayenne pepper, and garlic; pour over chicken. Close bag. Marinate in refrigerator for 6 to 24 hours, turning occasionally.
2. Preheat broiler. Drain chicken. Place chicken on unheated rack of broiler pan. (Or thread the chicken onto skewers, leaving 1/4-inch space between pieces. Place skewers on the unheated rack of a broiler pan.) Broil 4 inches from the heat for 10 to 12 minutes or until done (170 degrees F), turning once halfway through broiling.
3. Serve with chutney and, if desired, cilantro leaves. Makes 8 to 10 appetizer servings.
- Servings Per Recipe 8,
- Calories 292,
- Protein (gm) 37,
- Carbohydrate (gm) 6,
- Fat, total (gm) 13,
- Cholesterol (mg) 105,
- Saturated fat (gm) 4,
- Sodium (mg) 266,
- Potassium (mg) 420,
- Percent Daily Values are based on a 2,000 calorie diet
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