While grilling is great for chicken, it’s risky with boneless, skinless breasts, which are easily rendered dry and tasteless by high heat. The key is a marinade and short cooking. Tikka paste is a great time-saver and can be bought in stores that carry Indian ingredients, or even sometimes in the “ethnic foods” section of large supermarkets. The chicken benefits from the long marinating time, because yogurt is not as acidic as other marinades.
Combine the Tikka paste,
Prepare a charcoal fire or preheat a gas or stovetop grill.
Lettuce leaves, cucumber slices, lime wedges, and Fresh Mint-Cilantro Chutney
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