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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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1 medium onion, quartered
1 clove garlic
3 tablespoons vegetable oil
2 tablespoons lemon juice
¾ teaspoon ground ginger
1 teaspoon salt
1 ½ teaspoons ground coriander
1 teaspoon sugar
½ teaspoon ground cumin
½ teaspoon turmeric
¼ teaspoon ground cardamom
¼ teaspoon cayenne pepper
¼ cup yoghurt
1 pound boneless, skinned chicken breasts, cubed
In a blender combine onion, garlic, vegetable oil, lemon juice, ginger, salt, coriander, sugar, cumin, turmeric, cardamom, and cayenne pepper. Blend until the mixture becomes a thick paste. Pour mixture in a large shallow baking dish. Stir in yoghurt. Add chicken marinate for at least 12 hours, turning occasionally.
Place chicken on skewers. Cook under grille or on barbecue for 10 minutes on each side or until tender and no longer pink in the middle, basting occasionally with yoghurt mixture.