Review/Rate this Recipe Save to MyRecipes Rating:

Title: Bombay Barbecue Chicken
Yield: 4 Servings

Ingredients

      4    skinless boneless chicken
           -breast
  1 1/2 tb vegetable oil
      1 ts turmeric
  1 1/2 tb garam masala
    1/2 ts chili powder
    1/2 ts salt
      1 c  yoghurt
    1/4 c  sun-dried tomatoes; diced
    1/4 c  mint leaves, coarsely
           -chopped; garnish
    1/4 c  crisp fried onions; garnish
           *** MARINADE ***
      1 sm onion
      3    cloves garlic; minced
      1 tb fresh ginger; minced
    1/2 c  fresh cilantro

Instructions

Make the marinade: In the food processor, combine all the marinade
ingredients and process until smooth.

Heat in a medium-sized pot, the vegetable oil then add the turmeric, garam
masala, chili powder and salt. Stir-fry the spices for 30 seconds. Add
the
onion marinade mixture and cook for about 5 minutes. Then, add the yoghurt
and sun-dried tomatoes.

Cook for another 10 minutes, stirring to prevent scorching, or until the
mixture thickens slightly. Set aside.

Cut the chicken breasts into 1 inch cubes. Thread the chicken onto 8
bamboo
skewers. Place the skewers in a flat bowl and cover with 1 cup of the
marinade. Marinate the chicken for at least 30 minutes. Reserve the
remaining marinade for basting and to drizzle on the cooked chicken.

Preheat your barbecue to medium or turn on your broiler and adjust the oven
rack to 6 inches below the heating element. Shake the excess marinade off
the skewers and barbecue or broil them for 3-5 minutes on each side, or
until thoroughly cooked. Be careful that the chicken doesn't burn, a risk
with many youghurt-based marinades.

Drizle the reserved marinade over the chicken and sprinkle with the chopped
mint leaves and crisp fried onions.

- - - - - - - - - - - - - - - - - -

--
Cindy-Recipe Researcher
http://communities.msn.com/cooking

From cjhartlin@email.msn.com Sun Jan 03 23:21:28 1999

Contributor: Trevor Hooper -- Asian Tapas and Wild Sushi

Preparation Time: 0:00

Reviews