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Chicken Tikka


2 pounds chicken legs; thighs or breasts
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon coriander seeds; roasted, ground
2 teaspoons garlic; minced
2 teaspoons ginger; fresh, grated
2 tablespoons lemon juice or white wine vinegar
1/2 teaspoon black pepper; ground
vegetable oil
1 dash red food coloring for traditional c

Remove the skin and make 2-3 deep cuts in each chicken piece. Roast the coriander seeds in a hot cast iron skillet. After cooling, grind to powder. Mix all dry ingredients with the lemon juice or vinegar and make a paste. Put this paste onto chicken pieces and leave them for at least 4-5 hours to marinate. Better if left in refrigerator over night. Rub each piece of chicken with a few drops of vegetable oil. Grill the chicken using indirect heat over hot coals. Grilled over lemon wood coals with some green lemon wood chips thrown onto the coals makes this chicken even better. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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