Recipes

Appetizers Beans & Legumes Beverages Breads Desserts & Sweets Fish & Shellfish Meat Miscellaneous Pasta Poultry Rice & Grains Salads & Dressings Sauces & Relishes Slow Cooker (Crockpot) Soups & Stews Vegetables

Please donate now to pay our monthly server fees: [More Info]

Community Menu

Community Home Message Board Board Home Board Rules Board Extras:    Arcade    Calendar    Links CauldronMUX [Client] Sister Forums:    Asatru Lore

Menu

Home Site Info & Rules Site Archives Volunteers Needed Advertise Here Pagan Supplies Buy Pagan Books Buy Pagan Supplies Books & Media Books Home Games Home Music: Free | Pagan Online Books Pagan Book Browser Reviews:    Academic Books    Divination Decks    Fiction Books    Pagan Books    Speculative Books    DVD & Videotape Submit Review Pagan Features Article Library Auctions Chat Log Index File Library Humor Lessons Pagan Holidays Pagan Primer Pagan Rituals Pagan Supplies Pagan Youth Polls Reconstructionism Spell Grimoire [Blog] Web Resources Pagan Living Cauldron Cookbook Take Political Action Newsletter Back Issues Subscribe Other Features eCauldronMail Greeting Cards Syndicated Articles World News/Opinion Shopping Cheap Web Hosting Doxy's Bazaar Witchcraft Course Zazzle Old Indexes Article Index Webcrafting Index

Network Sites

Cauldron and Candle Cauldron's Grimoire RetroRoleplaying RetroRoleplaying: The Blog Software Gadgets The Terran Empire

Site Search

Entire Web The Cauldron

Charter Member

While this web site is designed to work in all major browsers, we recommend Firefox.

This site hosted on a Linode VPS Formerly hosted by Why Use Dreamhost?

Site copyright © 1998-2009 by Randall

Grilled Chicken Tikka

Submitted by LyricFox

Ingredients

3/4 teaspoon cumin seeds, toasted
3/4 teaspoon coriander seeds, toasted
2 cups whole-milk yogurt
4 garlic cloves, chopped
1 (1 1/2-inch) piece fresh ginger, peeled and chopped (or 1 tsp powdered ginger)
3 tablespoons vegetable oil
2 tablespoons fresh lime juice
1 1/2 teaspoons salt
3/4 teaspoon ground turmeric
1/2 teaspoon garam masala (Indian spice mixture)
1/2 teaspoon black pepper
1/4 teaspoon cayenne
5 lb skinless boneless chicken breasts, cut into 1 1/2-inch cubes
20 Bamboo skewers (soaked in water for 30 minutes before skewering chicken)

Directions

Purée all ingredients except chicken in a blender until spices are well ground.

Put chicken in a large sealable plastic bag, and add yogurt mixture, stirring or turning to coat. Marinate chicken, covered and chilled (turning occasionally if using bags). Refrigerate 6-8 hours or overnight.

Soak skewers in water 30 minutes. While skewers are soaking, bring chicken to room temperature, and prepare the grill

Divide chicken among skewers (about 5 cubes per skewer), leaving a bit of space between cubes.

Grill chicken about 5 minutes per side (turning once).

Serves 10