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Indian-Spiced Chicken Kebabs with Cilantro-Mint Chutney

Name: Indian-Spiced Chicken Kebabs with Cilantro-Mint Chutney
Cuisine: indian
Ingredients: 1/2 cup (packed) fresh mint leaves; 1/2 cup (packed) fresh cilantro; 1 tablespoon fresh lemon juice; 2 1/2 teaspoons minced fresh ginger; 1 jalapeño chili, seeded, minced; 2 tablespoons (or more) plain yogurt; 1/2 cup plain yogurt; 3 tablespoons tikka paste or mild curry paste (such as Patak's); 1 tablespoon olive oil; 2 garlic cloves, minced; 2 teaspoons minced fresh ginger; 1/4 teaspoon cayenne pepper; 1 1/2 pounds skinless boneless chicken breasts, cut into 2-inch cubes; 24 (about) 6-inch bamboo skewers, soaked 30 minutes in water; Butter lettuce leaves; 1/2 small English hothouse cucumber, halved lengthwise, thinly sliced crosswise; 2 limes, cut into wedges

A small grocery run gets this on the table.

Ingredients

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directions

1.
Blend first 5 ingredients and 2 tablespoons yogurt in blender or processor. Blend in more yogurt if necessary to make smooth paste. (Chutney can be made 1 day ahead. Cover and refrigerate.)
2.
Whisk first 6 ingredients in large bowl to blend. Add chicken and toss to coat. Cover and refrigerate at least 2 hours and up to 12 hours.
3.
Preheat broiler. Thread 1 chicken piece on each skewer. Cover exposed part of skewers with foil. Broil chicken until cooked through, turning occasionally, about 8 minutes. Arrange lettuce and cucumber on platter. Top with chicken. Squeeze lime over. Serve chicken with Cilantro-Mint Chutney.

Recipes sourced from Epicurious.com.

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