Chicken Tikka

• 1 1/2 pounds boneless, skinless chicken breasts or thighs
• 1/4 cup yogurt
• 1/4 cup ground cashews
• Pinch of ground mace
• 1 teaspoon ground cardamom
• 1 teaspoon ground coriander
• 1 teaspoon peeled and minced fresh ginger
• 1 teaspoon minced garlic
• Salt and black pepper to taste
• 2 tablespoons butter, melted
• 1/2 teaspoon ground fennel
• Chopped fresh cilantro leaves for garnish

1. Cut the chicken into 1-inch chunks (no smaller).
2. Combine the chicken in a bowl with all the ingredients except the butter, fennel, and cilantro.
3. Marinate while you heat the grill or refrigerate for several hours or overnight.
4. Start a charcoal or gas grill; the fire need be only moderately hot, and the rack should be 4 to 6 inches from the heat source.
5. If youre using wooden skewers, soak them for a few minutes.
6. Thread the meat onto the skewers, leaving a little bit of space between pieces.
7. Grill, basting with the melted butter, until the chicken is nicely browned and cooked through, 10 to 15 minutes.
8. Sprinkle with the ground fennel and cilantro and serve.

chicken breasts, yogurt, ground cashews, ground mace, ground cardamom, ground coriander, fresh ginger, garlic, salt, butter, ground fennel, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/chicken-tikka-386449 (may not work)