Tandoori Chicken Spears - cooking recipe

Ingredients

1/4 cup plain low-fat yogurt
1 garlic clove
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
2 boneless skinless chicken breast halves
1 teaspoon salt
1 bunch fresh cilantro
1 (6 ounce) mango chutney (approx)

Preparation

To make the marinade: in a blender, puree the yogurt, ginger, garlic, paprika, cumin, turmeric, and cayenne. Set the marinade aside.
Pull the filet off the back side off each chicken breast. Cut the breasts and the filets into 1-inch chunks. (For skewers, pound the chicken between waxed paper until about 1/2 inch thick, then cut them into strips about 1 inch wide.) Place the chicken in the marinade, season well with salt, stir, and then refrigerate, covered, for at least 30 minutes or up to 3 hours.
Preheat the broiler and adjust the rack so it is about 4 inches from heating element (if using skewers, soak the skewers in warm water for 30 minutes before using).
Lift chunks of chicken from the marinade with a slotted spoon and place them on a nonstick or oiled baking sheet, setting them about 1/2 inch apart, working in batches. Broil until they are cooked through, about 8 minutes, turning the pieces halfway through.
Scoop out a chunk of mango chutney and place it on top of each chicken chunk. Pluck off a cilantro leaf and place it on top of the chutney and spear together the chicken, chutney, and leaf with a toothpick.
If seving with pita crisps, place the cilantro leaf on each crisp and top with a piece of chicken and a dab of chutney.
For skewers, weave the chicken on the skewers and broil about 8 minutes, turning halfway though and then serve on platter sprinkled with cilantro and the chutney in a bowl for dipping.