Chicken Tikka

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Chicken Tikka

chicken, indian

1 1/2 lb chicken breast; boned & skinned
1 salt; to taste
1 teaspoon chile powder
1 teaspoon coriander seeds, ground
2 tablespoon lime juice
2 garlic cloves, crushed
1 ginger, fresh; grated
2 tablespoon oil
2/3 cup yogurt, plain
1 lime slices; to garnish

Rinse chicken, pat dry with paper towels and cut into 3/4-ich cubes. Thread onto short skewers. Put skewered chicken into a shallow non-metal dish. In a small bowl, mix together yogurt, gingerroot, garlic, chile powder, coriander, salt, lime juice and oil. Pour over skewered chicken and turn to coat completely in marinade. Cover and refrigerate 6 hours or overnight to allow chicken to absorb flavors. Heat grill. Place skewered chicken on grill rack and cook 5 to 7 minutes, turning skewers and basting occasionally with any remaining marinade. Serve hot, garnished with lime slices.