A long marinade keeps these chicken bites moist on the grill. Coriander, fenugreek and cardamom shine through for deep flavour.
1 lb skinless chicken breast, cut into bite-sized pieces
2 Tbsp yogurt
2 tsp chickpea flour
4 cloves garlic, crushed
1 piece ginger, peeled and crushed
1 tsp mild paprika
1/2 tsp red chili powder (or a little more to make it spicier)
1/2 tsp garam masala
pinch of cinnamon powder
pinch of saffron, crushed
1/2 tsp of green cardamom powder
pinch of dry fenugreek
pinch of black pepper
salt, to taste
oil, for basting
1. Combine all ingredients, except oil, and let the mixture marinate in the refrigerator for at least 3 hours.
2. Preheat grill to medium high. Place chicken on grill, and cook for 5-7 min. Chicken should reach an internal temperature of 165°F.
3. Remove from heat, and brush the chicken liberally with oil.
4. Serve with salad or basmati rice and mint yogurt chutney.
Yield 2 servings