Tandoori Coconut Chicken


1 lb. boneless skinless chicken breast (about 3 small breasts)
2 tbsp each: Olive oil, lemon juice
4 tbsp coconut cream
4 cloves garlic, peeled
1 inch piece ginger
Salt to taste
1 tsp each: ground cumin, garam masala, ground coriander, dried fenugreek leaves (kasoori methi)
½ tsp cracked black pepper
1/8 tsp red or Tandoori food coloring, optional

Cube chicken into 1-inch pieces. Place in deep mixing bowl.
Process all remaining ingredients in food processor or mini blender. Pour over chicken.  Mix well, tossing chicken pieces to coat with marinade. Cover and refrigerate overnight or for at least 4 hours.
Heat outdoor barbecue grill to medium. Lift chicken out of marinade (discard marinade), and thread onto skewers. Grill covered, turning occasionally until cooked through and lightly browned, about 8-10 minutes per side.  Serve with rice pilaf or coconut chutney for dipping.

Serves four