Chicken Tikka Masala Kabobs

Ingredients
Yields 2-4

• 2 pounds boneless, skinless chicken breasts (cut into chunks)
• 1/2 c. plain yogurt
• 1/2 c. heavy cream
• 2 tbls garam masala
• 2 tbls chili powder
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp ground ginger
• 1 tsp chili pepper flakes
• 1 tsp garlic powder
• 2 tsps salt
• 1 tsp pepper
• 1/3 c. olive oil
• 1/2 c. cilantro, leaves and stems, rinsed well
• 2 tbls tomato paste
• 1 large onion, peeled and cut into 1-inch cubes (keeping layers together if possible)
• Fresh lemon slices for garnish and squeezing onto the grilled chicken

Directions

• Add all contents (yogurt through tomato paste) and blend in food processor or mix with hand immersion blender.
• Add chicken and cut onions to the bowl and stir well, coating the chicken (completely covering it) with the marinade. Allow to marinate in the refrigerator, covered 2-4 hours.
• Preheat your grill to high.
• Thread marinated chicken and the onion onto skewers, alternating, chicken, onion, etc.
• Cook chicken kabobs about 3-4 minutes per side.
• Serve with lemon slices and fresh warmed naan if desired.

Note: The fresh lemon juice brings out all of the kabob’s beautiful flavors. Basmati rice makes a wonderful side dish for this meal.