CHICKEN TIKKA

Ingredients

• 1 cup plain yogurt
• 2 tbsp fresh lemon juice
• 2 tbsp canola oil
• 1 tbsp grated fresh ginger
• 2 tsp garam masala
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp cayenne pepper
• 1/4 tsp salt
• 2 cloves garlic, peeled
• 1 lb (0.5 kg) boneless skinless chicken breasts, cut into 1 inch pieces
• Small bamboo skewers

Directions

1. To prepare marinade, combine yogurt, lemon juice, oil, ginger, garama masala, paprika, cumin, cayenne, salt and garlic in a blender and purée until smooth.
2. Pour marinade into a heavy zip-lock plastic bag. Add chicken and squeeze bag to coat chicken with marinade. Seal bag and place on a plate. Refrigerate, turning bag occasionally, for 4 - 6 hours.
3. Preheat natural gas barbecue on medium heat for 10 - 15 minutes. Meanwhile, soak bamboo skewers in hot water for 30 minutes.
4. Remove chicken from marinade; discard marinade. Thread 2 chicken pieces onto each soaked skewer.
5. Grill chicken skewers over medium heat on natural gas barbecue, turning occasionally, for 8 - 10 minutes or until chicken is cooked through.