1 Kg Or 4 Boneless Chicken Breasts
Cut Into Bite Size Pieces For Marinade
3-4 Cloves Of Garlic
Skin Removed
10 Gm Ginger
Peeled
1 Small Onion
Peeled
150 Ml Yoghurt
1 Tsp. Chilli Powder (more Or Less Can Be Used
As Per Taste)
2 Tsp. Coriander Powder
1 Tsp. Garam Masala (see Recipe)
Juice Of Half A Lemon
1 Tbs. Cooking Oil
Salt To Taste
For Garnish
1 Onion Peeled And Thinly Sliced
1 Lemon Or Lime
Halved Length Wise And Sliced Thickly
A Handful Of Coriander Leaves
Washed And Chopped
Preparation:
for The Marinade, Grind Onion, Ginger And Garlic Into A Paste In A Food Processor (or Grate Finely).
Add All Other Ingredients, Except Chicken And Garnish Ingredients.
Mix Well.
Add To Chicken And Mix Well Again.
Marinade Overnight In A Fridge.
Keep In An Airtight Container Otherwise Everything Else In The Fridge Will Smell Of Garlic And Spices! Preheat Oven To Maximum, 240 C Or 475 F.
Skewer The Chicken Pieces On Thick Skewers, Not Too Tightly Or They Will Not Cook Well On All Sides.
Chicken Is Dangerous Eaten Half Cooked.
It May Cause Salmonella Food Poisoning.
Cook In An Oven For 10 Minutes Or So, Turning Over Once.
It Can Also Be Cooked In A Grill Or On A Barbecue.
Remove Chicken From Skewers And Serve On A Warm Plate, Garnished With Thinly Sliced Onions, Coriander Leaves And Slices Of Lemon Or Lime.
