Get your own Free Home PageServe with fragrant basmati rice, raita and chutney. Indian bread, such as naan or pappadums would also be yummy.....
4 boneless, skinless chicken breasts
1/4 cup lime juice
2 tsp ground turmeric
2 tsp salt
1 cup nonfat plain yogurt
2 large cloves garlic, chopped
a 1" chunk of ginger, chopped
1 tsp garam masala
1 tsp whole cumin seed, toasted
1 tsp chili powder
Combine juice, turmeric and salt; pour over chicken in shallow glass dish, rubbing in lightly. Marinate for 30 min. Combine all remaining ingredients and pour over chicken, turning to coat well, and blend the two marinades. Cover and marinate in fridge up to 5 days! (Yes - 5 days...the combined acids inhibit the growth of bacteria)
Remove from refrigerator about 30 min before cooking. Grill about 4 min per side.
Serve with choice of accompaniments.
1 Long English cucumber, finely diced (English cukes are sometimes called 'hothouse' cucumbers)
1 Tbsp minced onion
1/2 tsp salt
1/3 cup fresh minced cilantro
1 tsp ground cumin
1 cup plain nonfat/lowfat yogurt
Combine all ingredients in small glass bowl. Let stand a few hours to develop flavours.
Garam masala is a very flavourful Indian spice blend, similar to curry powder. It's already been toasted, so toasting isn't needed, like it would be for curry powder
To toast spices, stir in a small dry skillet over med-high heat for about a minute, until very aromatic, but not browned at all
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