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Indian Cookbook

Indian Cookbook

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Published by Vineeth

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Published by: Vineeth on Feb 06, 2009
Copyright:Attribution Non-commercial


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1 1/2 lbs. chicken breast; boneless and skinlesss

Salt; to taste

1 teaspoon chile powder

1 teaspoon coriander seeds, ground

2 tablespoons lime juice

2 garlic cloves

1 teaspoon grated fresh ginger

2 tablespoons oil

2/3 cup yogurt

lime slices; to garnish

Rinse chicken, pat dry with paper towels and cut into
3/4.inch cubes. Thread onto short skewers. Put skewered
chicken into a shallow non.metal dish. In a
small bowl, mix together yogurt, ginger root, garlic, chile
powder, coriander, salt, lime juice and oil. Pour over
skewered chicken and turn to coat completely
in marinade. Cover and refrigerate 6 hours or overnight
to allow chicken to absorb flavors.

Heat grill. Place skewered chicken on grill rack and cook
5 to 7 minutes, turning skewers and basting occasionally
with any remaining marinade. Serve hot,
garnished with lime slices.

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