-
1 Boneless Chicken Breast (cubed)
-
1 tsp. of Ginger (Adrak) (chopped & crushed)
-
2 cloves of Garlic (Lehsan) (crushed)
-
2/3 cup of
Plain Yogurt
-
1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
-
¼ tsp. Turmeric Powder (Pisi Haldi)
-
¼ tsp. Salt
-
¼ tsp. Curry Powder
-
¼ tsp.
Garam Masala Powder
-
¼ tsp. Coriander Seeds (Saabut Dhania)
-
¼ tsp. Corn Starch
-
3 tbsp. Lemon Juice (Nimbu Arakh)
-
1 tbsp. Olive Oil (Zaitoon Ka Tail)
- Mix together all of the ingredients (accept the corn starch) into a mixture. Take ½ cup of this combine mixture and set it aside for later. Let the chicken marinate in the rest of the mixture for 3-4 hours.
- After the chicken is done marinating, heat up the grill and grill the chicken on skewers. While they're grilling, take ½ cup of the marinade that was set aside and put it in a small saute pan. Before heating it, mix in the corn starch. Heat the sauce until it thickens and then let it bubble for a while. Set that aside until the chicken is done.
|
