1 cup yogurt
1 tablespoon curry powder
1 pinch nutmeg powder
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon whole cumin seeds
1 pinch saffron -- optional
salt and pepper
1 tablespoon olive oil -- for grilling
-- (optional)
1 teaspoon fresh garlic paste -- 5 to 6 cloves
1 teaspoon fresh ginger paste -- 1/2-oz
2 halves chicken breasts -- boneless skinless,
-- trim fat
Instructions:
Preparation of Marinade: Whisk all ingredients in a large bowl (except
olive oil and chicken). Mix chicken pieces in marinade. Marinate chicken
6-8 hours minimum (24 hours is best for flavoring). Cover the bowl
and store in refrigerator. Cooking: Preheat charcoal or gas grill.
Place marinated chicken over grill's grid directly or use skewers
over medium heat turning chicken pieces over occasionally, so they
do not burn. Cook kebabs till they are done or tender. Glaze kebabs
with olive oil. Serving Suggestion: Serve kebabs with you choice of
hot sauce or relish, preferably with mango chutney accompanied with
green salad and fresh lemon wedges, served as an appetizer, or snack
or a meal: serve with rice pilaf or make chicken brochette with grilled
peppers, onions, tomatoes and mushrooms or make a pocket pita sandwich.
