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Appetizers |
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INGREDIENTS:
Cilantro-Mint Chutney
1/2 cp (packed) fresh mint leaves
1/2 cp (packed) fresh cilantro
1 tbs fresh lemon juice
2 1/2 tsps minced fresh ginger
1 jalapeņo chili seeded, minced
2 tbs (or more) plain yogurt
Chicken
1/2 cp plain yogurt
3 tbs Tikka paste or mild curry paste (such as Pataki's)
1 tbs olive oil
2 garlic cloves minced
2 tsps minced fresh ginger
1/4 tsp cayenne pepper
1 1/2 pounds skinless boneless chicken breasts; cut into 2-inch
cubes
24 (about) 6-inch bamboo skewers; soaked 30 minutes in water
Butter lettuce leaves
1/2 small English cucumber halved lengthwise, thinly sliced
crosswise
2 limes cut into wedges
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DIRECTIONS:
Cilantro-Mint Chutney
Blend first 5 ingredients and 2 tbs yogurt in blender or
processor.
Blend in more yogurt if necessary to make smooth paste. (Chutney
can be made 1 day ahead. Cover and refrigerate.)
Chicken
Whisk first 6 ingredients in large bowl to blend. Add chicken and
toss to coat. Cover and refrigerate at least 2 hours and up to 12
hours.
Preheat broiler. Thread 1 chicken piece on each skewer. Cover
exposed part of skewers with foil.
Broil chicken until cooked through, turning occasionally, about 8
minutes. Arrange lettuce and cucumber on platter.
Top with chicken. Squeeze lime over. Serve chicken with
Cilantro-Mint Chutney.
Servings : 24
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