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Grilled chicken sticks (Indian style)

May 23 2006 | Views 74 | Comments (0) Leave a Comment

If you like Garlic you will love this whether you are young or old,
you can eat this hot or cold.

1 1/2 lb chicken or turkey breast, boneless and skinless

For the marinade

1 small onion, sliced roughly
1 inch piece fresh ginger, peeled and chopped
6-8 clove of garlic peeled
3 teaspoons groung coriander
2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon ground cardamon
1/2 teaspoon ground cloves
1/2 teaspoon cayenne pepper
3 tablespoons red wine vinegar
3 tablespoons sunflower oil
1 tablespoon tomato puree
1 rounded teaspoon salt

Slice the chicken breast into thin strips, about 1/2 inches wide, and
put in a bowl. Then just simply put all the marinade ingredients into
a liquidiser and whizz to a smooth paste. Mix the marinade very
thoroughly with the chicken strips, cover the bowl and leave in a cool
place or in the fridge for 4 hours or more (overnight if convenient).
Set the grill to the highest heat. Spread the chicken pieces on a
baking sheet (you may have to cook them in two batches if your grill
is small) and grill for 8-10 minutes on each side, until almost black
in patches.

Serves 4

Regards
Lynn

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