Ingredients:

4 tsp Tikka paste
1 pound boneless chicken breast
2 cups plain yogurt
1 Tblsp lemon juice
1/4 tsp salt

Cut the chicken breasts into 1 inch by 1 1/2 inch chunks. Place in a non-reactive bowl and cover with yogurt, salt and lemon juice. Turn to blend evenly and then cover and refrigerate for at least 2 hours.

Over hot coals place the marinated strips of chicken on the grill. Grill until cooked through, turning occassionally. Serve hot.