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- cilantro-mint chutney
- 1/2 cup fresh mint leafe
- 1/2 cup fresh cilantro
- 1 tablespoon fresh lemon juice
- 2 1/2 teaspoon minced fresh ginger
- 1
- 2 tablespoon plain yogurt chicken
- 1/2 cup plain yogurt
- 3 tablespoon tikka paste or mild curry paste
-
1
tablespoon
olive oil
- 2 garlic cloves minced
- 2 teaspoon minced fresh ginger
-
1/4
teaspoon
cayenne pepper
- 1 1/2 pound skinless boneless chicken breasts, cut into
- 24 6-inch bamboo skewers, soaked
- 30 minutes in water butter lettuce leafe
- 1/2 small english hothouse cucumber, halved lengthwise, thinly sliced crosswise
- 2 limes, cut into wedge
For chutney:
Blend first 5 ingredients and 2 tablespoons 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.)
For 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.
