Recipe for Chicken Tikka


1/2 cup fresh lemon juice
2 tablespoon white wine vinegar
1/2 cup fresh parsley; chopped
1/4 cup fresh cilantro; chopped
2 centiliter garlic; minced
1 tablespoon fresh ginger; peeled minced
1 1/2 teaspoon turmeric
1 teaspoon ground cumin
1/2 teaspoon salt; (optional)
1/2 cup plain nonfat yogurt
3 lb chicken breast; skinless boneless cut int
1 chutney to serve on the side


Place all ingredients except chicken and chutney in blender or food processor and puree. Pour into large plastic bag or glass dish. Add chicken and toss to coat. Cover, refrigerate and marinate 30 minutes. Soak about 12 8" wooden skewers in hot water 30 minutes. Tread two strips of chicken onto each skewer and barbecue or broil 12 to 15 minutes, turning twice. Cook until chicken is no longer pink inside. Serve with chuntney.

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