Indian Skewered Chicken (Murgh Tikka)
Serve with a tomato and onion salad plus rice pilaf or pita.
2 pounds boneless, skinless chicken breasts or thighs
1 onion, roughly chopped
2 garlic cloves, roughly chopped
1 tablespoon plus 1 teaspoon finely chopped fresh ginger
Juice of 1 large lemon
11/4 cups plain Greek yogurt
2 teaspoons each ground coriander and salt
1/2 teaspoon ground cumin
3 tablespoons chopped fresh cilantro or mint
Cut chicken into 1-inch cubes. Put the onion, garlic, ginger and lemon juice in a blender; puree until smooth. Empty paste into a large, self-sealing plastic food bag. Add yogurt, coriander, salt and cumin; mix well. Add chicken pieces; turn until well coated. Seal and refrigerate overnight.
Remove chicken, discarding marinade. Thread pieces on skewers. Cook on a grill or under a broiler, turning frequently, 10 to 12 minutes. Serve sprinkled with chopped mint or cilantro. Makes 4 servings.
Source: Adapted from “The Yogurt Cookbook” by Arto Der Haroutunian (Interlink Books, $35).
Per serving (with 2 percent yogurt): 255 calories, 6 g fat, 2 g saturated fat, 127 mg cholesterol, 1 g carbohydrates, 46 g protein, 228 mg sodium, 0 fiber.