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.

Degree of Difficulty: Easy Recipe Category: Kabab/Grill Recipe Ethnic Group: Pakistani

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