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| 1 x ca. 450 g | Boneless chicken breast; skinned |
| 1 Teelöffel | salt |
| 1/2 | Lemon juice |
| 3 Tropfen | Red food coloring mixed with: ; more or less |
| 1 Esslöffel | tomato paste |
| 2 | Cloves garlic; peeled and roughly chopped |
| 1 | 1/2-inch piece fresh ginger root; peeled and roughly chopped |
| 2 Teelöffel | coriander ground |
| 1/2 Teelöffel | garam masala |
| 1/4 | Whole nutmeg; finely grated |
| 1/2 Teelöffel | turmeric ground |
| 2/3 Tasse | yogurt plain |
| 1/4 Tasse | Corn of vegetable oil |
| 1/4 Teelöffel | cayenne pepper ground |
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Cut the chicken into 1-inch cubes. Sprinkle with 1/2 tsp. Salt from the measured amount and the lemon juice. Mix thoroughly, cover and leave for 30 minutes. Place the rest of the ingredients in a blender or food processor and mix until smooth. Strain the sauce over the chicken through a strainer. Force the mixture through using the back of a spoon and discard anything left.
Coat the chicken thoroughly with the strained marinade, cover and leave to marinate for 6-8 hours or overnight in the refrigerator.
Thread the chicken pieces onto skewers, leaving a 1/4-inch gap between pieces. Grill over glowing coal and cook on each side until chicken is brown on all sides. Continuously baste with the marinade. Let meat cool a bit before removing from the skewers. Serve with onion relish.
Eat-L Digest 14 July 96
From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,
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