Name: Tandoori Chicken

Ingredients:

• 2 pounds boneless, skinless chicken breasts
• 1/2 cup plain yogurt
• 1 tablespoon vegetable oil
• 1 tablespoon lime juice
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons curry powder
• 1/4 teaspoon garlic salt
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon cinnamon

Instructions:

• Cut chicken into 1-inch cubes
• Combine all the other ingredients and coat chicken
• Cover and refrigerate for 3-4 hours
• Thread chicken on Kabob-It skewers; 7 pieces per skewer
• Kabob for 23-24 minutes

Comments: 3/22/2011 - I used 1.16 lb of chicken and 50% more sauce
5/3/2012 - I used 2 lb of chicken with the ingredient quantities above. Changed the recipe to put the chicken on skewers after marinating, not before.
7/24/2013 - I used 1.7 lb of chicken thighs and cooked them for 20 minutes in the Weber grill
2/25/2014 - I started late and used 2 tablespoons of lime juice instead of one. I had 2.3 lbs of chicken and it required 9 skewers.
1/8/2015 - I used twice the amounts of garlic powder, cayenne pepper, and cinnamon as in the recipe. I added 1/2 teaspoon of salt substitute. The 2 pounds of chicken breast made too many pieces for the Kabob-it’s skewers.
12/16/2017 - I had a 2.7 lb box with 4 chicken breasts. I used 3 of them and there were still too many pieces for the Kabob-it’s skewers. I added about 1/4 teaspoon of garam masala, but did not notice any flavor change.
5/19/2018 - I used 1.75 lb of chicken breast, doubled the amount of lime juice, paprika, curry powder, and cinnamon. I added 1/4 teaspoon of garlic powder and of salt substitute. There was still too much chicken for the skewers.
5/19/2018 - I used 0.94 lb of chicken tenders. They filled six skewers with two pieces on the seven skewer. I halved the amount of yogurt, added 1/2 teaspoon of salt substitute, a sprinkle of Cayenne pepper, and a larger sprinkle of cinnamon.

source: Wear-ever Kabob-It Ideabook

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