Chicken Tikka

• 1 cup fat-free plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon finely chopped fresh coriander
• 1 tablespoon ginger garlic paste
• 1 teaspoon ground coriander
• 1 teaspoon red chile powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon white pepper
• 1 pound skinless, boneless chicken breasts, cut into 1-inch cubes
• 1 tablespoon vegetable oil
• Garnish: Onion rings

In a medium bowl combine the yogurt, lemon juice, fresh coriander, ginger garlic paste, ground coriander, chile powder, cumin, and pepper; mix well. Add the chicken, turning to coat. Marinate, covered and refrigerated, for about 3 hours.

Preheat the grill.

Thread the chicken onto skewers. Grill for 8 to 10 minutes or until the chicken is cooked through, turning the skewers occasionally and basting with cooking oil.

Remove tikka from skewers. Serve garnished with onion rings.

Variations: This is also a wonderful marinade for shrimp.

• Yields: 4 servings
• Preparation Time: 35 minutes, plus 3 to 4 hours for marinating