Grilled chicken strips, indian style

4 Servings

Ingredients

Quantity Ingredient
1¼ pounds To 1-1/2 lb chicken or turkey breast, boneless, skinless.
1 small Onion sliced roughly
1 Inch piece fresh ginger; peeled, chopped roughly
6 Cloves garlic; peeld (up to 8)
3 teaspoons Ground coriander
2 teaspoons Ground cumin
2 teaspoons Ground cinnamon
1 teaspoon Ground cardamom
½ teaspoon Ground cloves
½ teaspoon Cayenne pepper; *NOTE
3 tablespoons Red wine vinegar
3 tablespoons Sunflower oil
1 tablespoon Tomato puree (I tried fresh tomatoes here once, but it went too liquid and I got a stew).
Salt to taste

Directions

FOR THE MARINADE

*NOTE: (At this point, CHers can be creative, this is the only heating ingredient - I threw in my first ever just picked, home grown hab, but dried would be better, to keep the marinade from getting too liquid it should end up as a good coating paste.) For 4 (modest portions)

Method: Slice the chicken breast into thin strips, about ½ inch wide, and put into a bowl. Put all the marinade ingredients into a liquidiser and whizz to a smooth paste. Mix the marinade very thoroughly with the chicken, cover the bowl and leave in a cool place or fridge for at least 4hours.

Set the grill to the highest heat. Spread the chicken pieces on a baking sheet and grill for 8 - 10 minutes on each side, until almost black in patches.

Posted to CHILE-HEADS DIGEST V4 #153 by Christine Jordan <caj@...> on Oct 8, 1997

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