Chicken Tikka

Adapted from Food Network Magazine 50 Kabob booklet

From HaveRecipes-WillCook

8 boneless skinless chicken breasts

2 cups Greek yogurt, separated

2 tablespoons garam masala

½ cup plus 2 tablespoons chopped cilantro, separated

1 ½ teaspoons grated ginger

1 ½ teaspoons grated garlic

2 tablespoons lime juice, separated

½ teaspoon kosher salt

¼ teaspoon cayenne pepper

In a large bowl, mix together 1 cup Greek yogurt, garam masala, ½ cups chopped cilantro, ginger, garlic 1 tablespoon lime juice, salt and cayenne pepper in a large bowl.  Take out 2 tablespoons of yogurt mixture and set aside.  Add the chicken to the large bowl with the remaining marinade, and marinate for at least 4 hours or overnight.

In a small bowl, add 1 cup Greek yogurt, the 2 tablespoons of reserved marinade, 2 tablespoons chopped cilantro, and 1 tablespoon lime juice.  Set aside.

Take the chicken out of the marinade, and grill over medium heat until done, about 3-5 minutes per side.  Serve with yogurt sauce.