CHICKEN TIKKA, RICE & RAITA GOURMET DINNER

Chicken Tikka:
4 half boneless skinless Chicken breasts (1.5 lb) cut up into small cubes $4.50
Tikka Marinade:
Spices: (est)$1.00
Garlic paste or Powder: 1 tbsp
Ketchup 2 tbsp
Mustard: 1 tbsp
Salt and Pepper to taste
Cumin Powder: 2 tsp
Cayenne powder: 1 tsp or more to taste
A couple drops of red food color (opt)
Ginger Powder: 1 tsp (opt)
Chopped Cilantro or Parsley: 2 tbsp
Oil: 2-3 tbsp
Mix marinade ingredients, then add chicken and mix well. Marinade for 1-2 hours. Then spread on a broiler pan or use wood skewers.
Broil for 10-12 minutes or to light brown.

Rice:
Long Grain or Basmati Rice: One Cup $0.30
Garbanzos: One can $0.80
Green Onion: 3 stems chopped $0.20
Chopped Spinach: 1 oz $0.50
Cumin: 1 tsp

Wash and drain rice with cold water. Transfer to medium pan, add 3 cups water, cumin, half tsp salt & 3 tbsp oil. Add 1 can drained garbanzos. Boil till water reduces to rice level. Cover pan & turn heat off. After 10 mins add & fold cilantro/parsley, chopped green onion and spinach.

Raita:
One chopped cucumber: $0.50
Plain Yogurt: one 6 oz. cup $0.60
Salt & Pepper to taste
Chopped Cilantro or Parsley: 1 tbsp
Mix all for Raita

Serves 4

Recipe Origin: Lahore Pakistan