Chicken Tikka - 2

Course : Grilling
Serves: 4
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2 tablespoons ground turmeric
2 tablespoons ground coriander
2 tablespoons ground cumin
2 teaspoons chili powder
1/2 teaspoon ground cloves
1 1/2 teaspoons ground cardamom
1 teaspoon sea salt
2 cups plain yogurt
1 tablespoon fresh lemon juice
1 piece fresh gingerroot 2 inch piece, peeled -- grated on cheese grater
4 cloves garlic -- grated on cheese grater
1/2 cup fresh cilantro -- minced
3 large boneless -- skinless, chicken breasts -- cut into 2 inch pieces

Preparation / Directions:

In a large glass bowl, combine all spices and the sea salt. Then add the yogurt, lemon juice, ginger and garlic, stirring well to blend. Add the cilantro and chicken and toss thoroughly. Cover with plastic wrap and let marinate, refrigerated, for at least 6 hours, or overnight, turning occasionally. Prepare a charcoal or mesquite grill, allowing the fire to get very hot. Thread the chicken on skewers and grill, turning often, until cooked through, about 8 minutes, depending on the thickness of the slices. Or heat the oven broiler, and broil skewers underneath for 8-10 minutes, adjusting time if slices are thin.

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