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Prep Time: 180 Minutes Cook Time: 15 Minutes |
Ready In: 195 Minutes Servings: 8 |
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This dish finds origins in the Punjab. Great spices are cooled by yogurt for a filling meal. Best served over rice. Ingredients:
4 chicken breasts, boneless, skinless |
1 tablespoon lemon juice |
3 tablespoons tandoori paste |
3 tablespoons low-fat plain yogurt |
1 garlic clove, crushed |
2 tablespoons coriander, chopped |
1 small onion, cut into wedges, separated into layers |
1 teaspoon olive oil, for brushing |
salt |
black pepper |
Directions:
1. Chop chicken into 1 inch cubes.
2. Add chicken to bowl, Add lemon juice, tandoori paste, yogurt, garlic, coriander, and seasoning.
3. Cover and marinate in fridge for 2-3 hours.
4. Preheat a grill to high.
5. Thread alternate pieces of chicken and onion onto skewers.
6. Brush the onions with a little oil.
7. Lay skewers on grill and cook 10-12 minutes.
8. Server over rice and tandoori bread.
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