Chicken Tikka

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            FOOD FUNNY
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Thanks again to Rosemary Zwick of Cape Town, South Africa for
demonstrating once again that South Africa is the Land of Perpetually
Poor Puns - as if there was ever any doubt.

Q: What did the pig say when the room got too hot?
A: If it gets any hotter, I'll be bakin'.

Q: What do you say to a chicken before it goes on stage?
A: "Break an egg!"

Q: Why won't clams lend you money?
A: Because they are shellfish

Q: Where did the hamburger take his date?
A: To the meat ball!

Q: What city gets its name from dropping a waffle on the beach?
A: Sandy Eggo

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            TODAY'S RECIPE
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My imaginary girlfriend Betty Lou developed a fondness for this dish
while backpacking through India and Southeast Asia during her college
years. She tells me that it is traditionally served on a bed of raw
onions sliced paper thin, but she prefers to serve it by itself, or
sometimes on a bed of rice pilaf. I asked her if she knew the meaning
of "tikka" and she replied, "Why, it means cutlet, sillykins." I
really wish she would stop calling me that.

Chicken Tikka

2-3 lbs (900-1350 g) skinless, boneless chicken breasts
1 cups (250 ml) plain yogurt
1/4 cup (60 ml) lemon juice
1/4 cup (60 ml) vegetable oil
6 cloves garlic, coarsely chopped
A 2-inch (5 cm) piece of ginger, coarsely chopped
1 tsp (5 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste

Cut each chicken breast crosswise into 3 pieces and place in a mixing
bowl. Combine the remaining ingredients in an electric blender or
food processor and process until smooth. Pour over the chicken and
toss to coat thoroughly. Let stand at room temperature for 1 to 2
hours. Saute the chicken pieces in small batches in a heavy skillet
over high heat until golden brown on all sides, about 10 minutes,
adding more marinade to the skillet to prevent sticking if necessary.
Serve immediately. Serves 4 to 6.
Received on Thu Sep 23 09:26:31 2004