Recipe by Lini Mazumdar of Lotus Moon in South Londonderry
Ingredients
SERVINGS: 6 Entree Serving(s)
- 3 cloves garlic, minced
- 2-inch cube ginger, peeled and grated
- Salt to taste
- 1 teaspoon turmeric powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ¼ teaspoon cayenne powder
- 1 quart plain whole milk yogurt (not Greek yogurt)
- 3 pounds chicken breast
Instructions
Mix the garlic, ginger and dry spices well into the yogurt. In a ziplock plastic bag or a fl at dish, add the pieces of chicken and mix well, so each piece is covered with the sauce. Marinate in the fridge for at least 2 hours and up to overnight.
Remove chicken from marinade and thread chicken pieces on wooden or metal skewers. Discard the remaining yogurt sauce. Cook chicken on a grill for a few minutes, or place under a broiler, turning regularly, until cooked through. Serve hot with naan, garnished with thinly sliced raw onions and chilies.
