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    Chicken Tikka Pita


    Source of Recipe


    Viking Range

    List of Ingredients




    4 boneless, skinless chicken breast halves
    1 cup plain yogurt
    1 2-inch piece ginger root, peeled and grated
    1 teaspoon minced garlic, about 1 large clove
    1/2 teaspoon cayenne pepper
    1 tablespoon ground coriander seeds
    1/2 teaspoon salt
    4 tablespoons fresh lemon juice, about the juice of 2 small lemons
    4 whole wheat or regular pitas
    Cucumber-Jalapeno Raita (see below), optional

    Recipe



    Combine the yogurt, grated ginger, garlic, seasonings and lemon juice in a zip-top plastic bag. Squeeze to combine. Add the chicken, seal and marinate, refrigerated, overnight.

    Preheat grill on high for 5 minutes. Reduce heat to medium and add the chicken. Grill approximately 7 minutes per side, until internal temperature reaches 160 degrees when checked with an instant-read thermometer.

    Place on the pitas and garnish with the Cucumber-Jalapeno Raita, if desired.


    Cucumber-Jalapeno Raita

    1 cup plain yogurt
    1/2 hot house cucumber, diced
    3 green onions, chopped
    1 jalapeno pepper, seeded and chopped
    1/2 teaspoon salt, or to taste

    Combine all ingredients in a small bowl. Cover and refrigerate until ready to serve.

    Makes 1 1/2 cups of Raita

 

 

 


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