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Title: TANDOORI CHICKEN KEBABS WITH CAULIFLOWER & RE
Categories: Chicken, Indian
Yield: 6 Servings
1 c Yogurt, plain
1/4 c Cilantro, fresh; chopped
2 tb Lemon juice
1 tb Ginger, fresh; grated
1 lg Garlic clove; minced
2 ts Paprika
1 ts Curry powder
1/2 ts Cumin, ground
1/2 ts Coriander, ground
1/4 ts Cayenne pepper
1 lb Chicken breast, skin/boned,
-well trimmed, cut in 1"
-cubes
1 lb Cauliflower, cut into
-florets
2 md Pepper, red bell; cut into
-1" pieces
8 Bamboo skewers, soaked in
-water 30 minutes
Puree first ten ingredients in blender or processor. Pour 1/4 c yogurt
mixture into small bowl, cover and chill. Pour remaining mixture into
medium bowl; add chicken and toss to coat. Cover and chill at least
one hour and up to 24 hours. Cook cauliflower in pot of boiling
salted water until crisp-tender, about 2 minutes. Drain. Rinse under
cold water. Add cauliflower to 1/4 c yogurt mixture and toss. Thread
red bell peppers, chicken and cauliflower on skewers. Prepare
barbecue (medium heat). Grill until chicken is cooked through, about
7 minutes per side.
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