Tandoori murghi (grilled chicken skewers)

1 servings

Ingredients

Quantity Ingredient
2 teaspoons Cumin seeds
3 Whole cloves
¼ cup Plus 2 tablespoons plain whole-milk; (preferably Middle
; yogurt, Eastern)
3 tablespoons Chopped garlic
3 tablespoons Chopped peeled fresh gingerroot
1¼ teaspoon Chili powder; (preferably New
; Mexican)
1¼ teaspoon Paprika
1 teaspoon Salt
One pound boneless skinless chicken
; breasts
36 Bamboo skewers; (7-inch)
Zucchini raita; (recipe follows)
Lime wedges

Directions

FOR MARINADE

ACCOMPANIMENTS

Make marinade: In an electric coffee/spice grinder finely grind cumin seeds and cloves. In a blender blend ground spices with remaining marinade ingredients until smooth.

Cut chicken breasts crosswise into ¼-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.

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

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.

Yield: 8 appetizer servings

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9173 Converted by MM_Buster v2.0l.

Related recipes