Grilled Chicken Tikka - Rob Rainford - cooking recipe

Ingredients

3 lbs boneless skinless chicken breasts
4 lemons, juice of
1 tablespoon salt (15ml)
1/2 cup plain yogurt (125ml)
3 tablespoons ground almonds (15ml)
1 tablespoon of freshly grated gingerroot (15ml)
5 garlic cloves
3 teaspoons paprika (15ml)
2 teaspoons garam masala (10ml)
1 teaspoon turmeric (5ml)
1/2 teaspoon fresh ground pepper (2.5ml)
1/2 teaspoon cayenne pepper (2.5ml)
extra virgin olive oil

Preparation

Combine chicken lemon juice and salt in a large bowl and toss until the chicken is well coated. Place the chicken and the remaining liquid into a large plastic bag.
In another bowl, combine yogurt, almonds, ginger, garlic, paprika, garam masala, turmeric, pepper & cayenne. Mix well and pour over the chicken. Toss and coat the chicken in the mixture. Close the bag and place it in the fridge to marinate for 4 hours up to overnight.
Place some bamboo skewers into water and leave to soak for 30 - 45minutes.
Remove the chicken from the refrigerator 1/2 hour prior to cooking time. Leave it to come to room temperature.
Preheat the grill to medium high heat.
Place two or three pieces of chicken on each bamboo skewer. Oil the grill grate and then place the skewers down in a way that the skewers are off the heat and the chicken is on. Cook with the lid up for 7 to 8 minutes per side.