CHICKEN TIKKA WITH YOGHURT MINT SAUCE

1 cup fresh yogurt (should not be sour)

½  cup finely chopped fresh coriander leaves

2 tbsp ginger paste

3 tbsp garlic paste

3-4 tbsp garam masala

6 peppercorns/ 2 dry red chillies

3 tbsps lime/ lemon juice

½ tsp orange food coloring

1 kg chicken (breast or thigh) skinless &

 cut into 2" chunks

1 large onion cut into very thin rings

Lime/ Lemon wedges to garnish

1 tsp Chaat Masala (available at most

 Indian groceries)

METHOD:

Grind the chopped coriander & all other marinade

ingredients (except yoghurt) to a smooth paste in a

food processor.

Pour the above mix into a large bowl & add yoghurt.

Mix well, add the chicken pieces & mix well.

Cover the bowl & refrigerate.

Allow to marinate overnight.

Thread the chicken onto skewers & keep ready.

Preheat your oven or grill to a medium high

temperature (200 C/ 400F/ Gas Mark 6).

Place the skewers on the grill racks in your oven

with a tray underneath to catch drippings.

Roast open till the chicken is browned on all

sides & tender.

Remove from skewers & put the chicken in a plate.

Put the onion rings in a separate bowl & squeeze

lime juice over them.

Now sprinkle the chaat masala over them & mix well

so the onions are fully coated.

( sorry I forgot to add onions )

Garnish the Chicken Tikka with these onion rings & serve.

MINT & YOGHURT SAUCE

250ml (1 cup) natural yoghurt

1 cup firmly packed mint leaves

1/4 cup firmly packed coriander leaves

2 shallots, ends trimmed, thinly sliced

1 small garlic clove, crushed

1 tsp finely grated fresh ginger

METHOD:

Place the yoghurt, mint, coriander, shallot,

garlic & ginger in the bowl of a food processor &

process until well combined.

Serve with Chicken Tikka.