Hariyali Murgh Tikka

1 1/2 lbs boneless, skinless chicken breasts, diced into 2-inch cubes 3/4 cup Balkan-style plain yogurt 3/4 cup Knorr Mint Coriander Sauce salt to taste 1 tsp toasted crushed cumin seeds 1 tsp garam masala 4 tbsp vegetable oil 1 medium red onion, thinly sliced into rounds 2 medium red tomatoes, thinly sliced into rounds 2 tbsp freshly squeezed lemon juice additonal Knorr Mint Coriander Sauce

Place chicken in mixing bowl. Add yogurt, Knorr Mint Coriander Sauce, salt, toasted cumin seeds and garam masala. Mix well. Refrigerate, covered for 4 – 24 hours.

Preheat outdoor barbecue to medium. Thread chicken onto skewers, about 3-4 per skewer. Discard marinade. Grill skewers, covered, for 8-10 minutes. Turn once and grill again for another 7-8 minutes. Uncover, brush lightly with oil and char for about 2 minutes until chicken is cooked through.

If grilling indoors, preheat oven to 400F. Line an ovenproof dish with parchment. Place grilling or roasting rack over top. Coat with non-stick spray. Place chicken on rack in single layer, (no need to skewer chicken). Bake 8-10 minutes, turn pieces and bake again for another 7 - 8 minutes. Switch oven to broil. Place baking dish about 6-8 inches away from broiler and grill for 2-3 minutes, until chicken is cooked through and lightly browned.

Place sliced onions and tomatoes in a bowl. Season with salt and add lemon juice and mix. Marinate for about 10-15 minutes.

To serve: Lift onion rings and tomato slices out of their juices (reserve salad juices) and arrange on serving platter. Remove chicken from skewers and place over top of marinated salad. Sprinkle salad juices over top.

Tip: Serve with fresh buttered naan, with a bowl of mint coriander sauce for dipping tikkas and naan!

Makes 4 servings.