Grilled Chicken Skewers (Tandoori Murghi) (India)

Recipe Ingredients

		For Marinade
2 teaspoons	10ml	Cumin seeds
3		Whole cloves
1/4 cup	59ml	Plain whole-milk yogurt plus 2 tbsp. (preferably middle eastern)
3 tablespoons	45ml	Garlic - , chopped
3 tablespoons	45ml	Peeled fresh gingerroot - , chopped
1 1/4 teaspoons	6.3ml	Chili powder - (preferably new mexican)
1 1/4 teaspoons	6.3ml	Paprika
1 teaspoon	5ml	Salt
		For Skewers
1 lb	454g / 16oz	Boneless skinless chicken breasts
36		Bamboo skewers
		Accompaniments
		Zucchini raita
		Lime wedges

Recipe Instructions

In an electric coffee/spice grinder finely grind cumin seeds and cloves.

In a blender blend ground spices with remaining marinade ingredients until smooth.

MARINATE CHICKEN: Cut chicken breasts crosswise into 1/4-inch thick strips and in a large sealable plastic bag combine with marinade. Seal bag, pressing out excess air, and turn bag several times to coat chicken well.

Marinate chicken at least 1 day and up to 2. PREPARATION:

White chicken is marinating, soak skewers in water at least 1 hour. Prepare grill (or preheat oven to its highest temperature, 500 to 550 degrees F.)

Oil grill rack (or lightly oil a shallow roasting pan large enough to hold the skewers in one layer.)

Remove skewers from water and pat dry. Thread 1 piece chicken lengthwise onto each skewer and grill on an oiled rack set 5 to 6 inches over glowing coals, turning over once, until just cooked through, about 5 minutes. (Alternatively, in a lightly oiled shallow roasting pan arrange skewers in one layer and roast in middle of oven.)

SERVE skewers with raita and lime wedges.

Source:
Best of Gourmet 1998

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