Chicken Tandoori

• 4 boneless skinless chicken breast halves (about 6 oz. ea)
• bamboo skewer
• 1 (8 ounce) carton plain yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon grated fresh gingerroot
• 1 large garlic clove, peeled and minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon salt
• white pepper, to taste
• ground cayenne pepper, pepper.

1. Slice chicken into strips about 1/2 inch wide by 2-3 inches long.
2. Thread on skewers and place in shallow pan.
3. Combine remaining ingredients; pour mixture over chicken and marinate 1 to 4 hours in refrigerator, turning occasionally to coat.
4. Remove from refrigerator and allow to come to room temperature(about 30 minutes).
5. Remove skewered chicken from marinade; place on grill over medium-hot coals or broil in oven.
6. Cook 4 minutes;turn skewers to brown other side.Cook until chicken is no longer pink and juices run clear(about 5 min.
7. ).
8. Cucumber Sauce: Combine 1 cup seeded,diced cucumber with 1 cup plain yogurt,stir in 1 tsp.ea.
9. crushed dill weed and grated lemon peel.
10. Makes 1 1/2 cups.

chicken breast halves, bamboo skewer, yogurt, lemon juice, gingerroot, garlic, cumin, coriander, salt, white pepper, ground cayenne pepper

Taken from www.food.com/recipe/chicken-tandoori-357230 (may not work)