1 cup (250 mL) yogurt
2 tbsp (25 mL) fresh lemon juice
2 tbsp (25 mL) oil
1 tbsp (15 mL) grated fresh ginger
2 tsp (10 mL) garam masala
1 tsp (5 mL) paprika
1/2 tsp (2 mL) cumin
1/2 tsp (2 mL) cayenne pepper
1/4 tsp (1 mL) salt
2 cloves garlic, peeled
1 lb (0.5 kg) boneless skinless chicken breasts, cut into 1 inch (2.5 cm) pieces
Small bamboo skewers

To prepare marinade, combine first 10 ingredients (yogurt through garlic) in a blender and puree until smooth. 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. Meanwhile, soak bamboo skewers in hot water for 30 minutes. Remove chicken from marinade; discard marinade. Thread 2 chicken pieces onto each soaked skewer. Grill chicken skewers over medium heat on natural gas barbecue, turning occasionally, for 8 - 10 minutes or until chicken is cooked through. Serves 4 - 6.

Cook's Note: Garam masala is a spice blend used throughout India. The blend has many variations, but some common ingredients may include cardamom, coriander, cumin and cinnamon. Garam masala can be found in the ethnic section of some grocery stores or try our ATCO Blue Flame Kitchen recipe for garam masala.
Last updated on October 15, 2018