Grilled Chicken Skewers (Tandoori Murghi) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From Best of Gourmet 1998. Times to do include time to marinate the chicken. Ingredients:
2 teaspoons cumin seeds |
3 whole cloves |
1/4 cup whole-milk yogurt, plain |
2 tablespoons whole milk yogurt |
3 tablespoons garlic, chopped |
3 tablespoons fresh gingerroot, peeled, chopped |
1 1/4 teaspoons chili powder |
1 1/4 teaspoons paprika |
1 teaspoon salt |
1 lb boneless skinless chicken breast |
252 inches bamboo skewers |
zucchini raita |
lime wedge |
Directions:
1. In an electric coffee/spice grinder finely grind cumin seeds and cloves.
2. In a blender blend ground spices with remaining marinade ingredients until smooth.
3. MARINATE CHICKEN:
4. Cut chicken breasts crosswise into 1/4-inch thick strips and in a large sealable plastic bag combine with marinade.
5. Seal bag, pressing out excess air, and turn bag several times to coat chicken well.
6. Marinate chicken at least 1 day and up to 2.
7. PREPARATION:.
8. White chicken is marinating, soak skewers in water at least 1 hour.
9. Prepare grill (or preheat oven to its highest temperature, 500 to 550 degrees F.).
10. Oil grill rack (or lightly oil a shallow roasting pan large enough to hold the skewers in one layer.).
11. Remove skewers from water and pat dry.
12. 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.
13. (Alternatively, in a lightly oiled shallow roasting pan arrange skewers in one layer and roast in middle of oven.).
14. SERVE skewers with raita and lime wedges if desired.
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