Cardamom Fennel Chicken Tikkas

This is a great recipe for the summer- who doesn’t like chicken tikkas??? The only trick is to give the marinade some time to do its work.. the rest is easy…

• 1 pound chicken thighs, trimmed and cut into 2 inch pieces

Marinade

• ½ cup non-fat Greek yogurt
• 2 tablespoons half and half
• 1 tablespoon grated ginger
• 1 teaspoon fennel seeds, ground to a powder
• 4 to 6 cardamom pods, ground to a powder
• 2 teaspoons salt
• Juice of one lime
• 1 tablespoon extra light olive oil

Mix the yogurt, half and half, ginger, fennel, cardamom, salt and lime juice in a medium bowl. Add the chicken and mix well. Marinate for at least 2 to 3 hours, preferably 24 hours.
Take the chicken pieces out of the marinade. Place on to a line cookie sheet. Drizzle the oil all over the chicken pieces. Place into a high broiler and broil both sides until golden brown and cooked through.
Serve hot and with cilantro chutney.