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  Chicken Tikka

8 chicken breasts halved, skin removed
1/2 cup plain yogurt
1 tsp salt
1/2 tsp ground cumin
1/2 tsp coriander
1/4 tsp turmeric powder
2 tsps vegetable oil
4 potatoes, peeled


Combine the yogurt, salt, spices and vegetable oil in a medium saucepan. Add chicken and marinate for at least 2 hours. Remove chicken from marinade and boil the potatoes in the marinade until cooked, approximately 20 minutes

In a separate bowl mix:

1 small can tomato paste (5 1/2 oz)
1/2 cup fresh coriander leaves, chopped
1 tsp hot chilli powder
1/2 tsp salt
1 tsp lemon juice
1 Tbs oil (optional)


Rub mixture on the chicken and potatoes and let stand for a few hours or overnight in the refrigerator. Heat oven to broil and cook turning at least once until done. Can be cooked on the grill as well. If desired, sprinkle a little oil on the chicken and potatoes before broiling.

Yield: 4 servings