Lal Murgh:
Chicken breast marinated in a paste of sweet red peppers, onion, and spices
Serves 4
This recipe employs an unusual marinade: minced sweet red peppers. When the marinated chicken grills, the distinctive aroma is of these peppers. You can arrange the chicken on a bed of lettuce for a pretty contrast of colors. If you do not wish to serve the chicken as an appetizer, it can be used as a side dish and served along with Saag Seekh Kabob (skewered lamb kabobs ground with spinach and spices) or Chatniwale Seekh Kabob (skewers of ground lamb marinated with fresh herbs), naan (a traditional leavened bread), and a tomato chutney.

Ingredients

• 1 medium onion, peeled and coarsely chopped
  
• 4 cloves of garlic, peeled and coarsely chopped
  
• 1 -inch piece of ginger, peeled and coarsely chopped
  
• 1 medium sweet red pepper, seeded, stemmed, and chopped
  
• 1/2 teaspoon garam masala
  
• 1/2 teaspoon ground cumin seeds
  
• 1/2 teaspoon ground coriander seeds
  
• Salt to taste
  
• 1/4-1/2 teaspoon ground black pepper
  
• 2 tablespoons plain yogurt
  
• 1 lb. boneless, skinless chicken breast, cut into 1 -inch chunks
  
• Lemon juice
  

Instructions

Mince the onion, garlic, ginger, and red pepper in a food processor or blender. Add all the spices and yogurt and mince again. Transfer to a bowl and add the chicken. Toss to mix, cover and refrigerate for 4 hours or longer. When ready to grill, lift the chicken out of the marinade and thread onto skewers. Cook covered on a medium-hot grill, turning occasionally until tender and lightly browned, about 8 minutes per side. Spoon some of the leftover marinade over the skewers as they cook. When the chicken is done, uncover, turn up the heat and chat the skewers slightly for a few minutes more. Slide chicken off the skewers, heap onto a platter, and sprinkle with lemon juice.