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Poultry, Indian | |
| 7 oz thick yogurt 3 tbsp masala curry paste 4 fresh boneless chicken breasts/thighs (1.5 lb) 3 medium red onions 2 yellow or red peppers 2 tbsp olive oil 1 tbsp ground coriander fresh limes | |
| Soak 8 long wooden skewers for 30 minutes to prevent burning, or use metal ones. In a large bowl, mix the yogurt and masala paste. Add the chicken pieces and vegetables and mix well (if you have more chicken multiply the recipe). Thread the pieces of chicken onto the skewers with the red onion and peppers (or use a standalone chicken skewers). Season with salt and pepper. Wrap and refrigerate until using. Heat an outdoor grill or chargrill pan. Brush the skewers with oil and grill for 2-3 minutes each side until the chicken is cooked all the way through and the juices run clear when the meat is pierced or sliced. Arrange on a platter and sprinkle with the coriander. Serve with lime wedges | |
Excellent | |
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