Spicy Indian Chicken
|Boneless chicken breast fillet||8|
|Natural yogurt||6 1⁄2 Ounce (200 Gram)|
|Garlic||1 Clove (5 gm), crushed|
|Grated ginger||1 Teaspoon|
|Garam masala||1⁄2 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Coriander||1 Tablespoon, chopped|
|Ground black pepper||To Taste|
|Cucumber coriander dip||1 Tablespoon|
|Cucumber||1⁄2 , grated and drained|
|Natural yogurt||3 1⁄2 Ounce (100 Gram)|
|Cream||2 Fluid Ounce (60 Milliliter, Double)|
1. Place chicken, yogurt, garlic, ginger, garam masala, turmeric, cumin, coriander and black pepper to taste in a bowl and toss to combine. Cover and refrigerate for at least 4 hours or overnight.
2. Remove chicken from yogurt mixture and place in a single layer on a lightly greased baking tray. Cook under a preheated grill, for 5 minutes or until cooked. Spear 1 or 2 pieces of chicken onto wooden toothpicks.
3. To make dip, squeeze excess liquid from cucumber. Place cucumber, coriander, yogurt, cream and black pepper to taste in a bowl and mix to combine.