Recipe for Grilled Chicken Strips, Indian Style 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1/4 lb To 1-1/2 lb chicken or turkey breast, boneless, skinless.
----------------- FOR THE MARINADE ----------------
1 sm Onion sliced roughly
1 x Inch piece fresh ginger, peeled, chopped roughly
6 x Cloves garlic, peeld (up to 8)
3 tsp Ground coriander
2 tsp Ground cumin
2 tsp Ground cinnamon
1 tsp Ground cardamom
1/2 tsp Ground cloves
1/2 tsp Cayenne pepper, *NOTE
3 tbl Red wine vinegar
3 tbl Sunflower oil
1 tbl Tomato puree (I tried fresh tomatoes here once, but it went too liquid and I got a stew).
Instructions:
Instructions: *NOTE: (At this point, CHers can be creative, this is the only heating ingredient - I threw in my first ever just picked, home grown hab, but dried would be better, to keep the marinade from getting too liquid it should end up as a good coating paste.)

For 4 (modest portions)

Method: Slice the chicken breast into thin strips, about 1/2 inch wide, and put into a bowl. Put all the marinade ingredients into a liquidiser and whizz to a smooth paste. Mix the marinade very thoroughly with the chicken, cover the bowl and leave in a cool place or fridge for at least 4hours.

Set the grill to the highest heat. Spread the chicken pieces on a baking sheet and grill for 8 - 10 minutes on each side, until almost black in patches.

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