Spicy Grilled Chicken

Name: Spicy Grilled Chicken
Yield: Serves 6
Cuisine: India
Ingredients: 2 teaspoons cumin seeds; 3 teaspoons coriander seeds; 1 teaspoon cardamom seeds; 4 cm (1½ inch) cinnamon stick; 1 teaspoon salt; 600 g (1 lb 5 oz) skinless chicken breast fillets, cut into 1 cm (¾ inch) strips; 1 tablespoon tomato paste (purée); 3 tablespoons clear vinegar; ½ teaspoon cayenne pepper; 3 tablespoons oil; 2.5 cm (1 inch) piece of ginger, roughly chopped; ½ teaspoon ground cloves; 1 onion, roughly chopped; 6-8 garlic cloves, roughly chopped

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe and Carol Selva Rajah

Published 2005

About

These are ideal to cook on a barbecue and serve with salads, or make in advance and eat cold at picnics. They also make a good starter or snack food when served with a chutney or raita. The aromatic freshly roasted spices add spiciness to the flavour.

Ingredients

Marinade

3 teaspoons coriander seeds
2 teaspoons cumin seeds
4

Asia
India
Starter
Snack
Spicy
Gluten-free

Method

To make the marinade, place a small frying pan over low heat and dry-roast the coriander seeds until aromatic. Remove the coriander seeds and dry-roast the cumin, then the cinnamon. Grind the roasted spices and the cardamom to a fine powder using a spice grinder or pestle and mortar.

Blend all the marinade ingredients in a blender or food processor until smooth. If you don’t have a blen