Tandoori Murghi (Grilled Chicken Skewers)

By SewingDragonfly

From Gourmet Magazine

My Notes: I made this 8/7/01. Tasted great!

Ingredients

• For marinade:
• 2 tsp. cumin seeds
• 3 whole cloves
• 1/4 cup plus 2 tablespoons plain whole-milk yogurt
• 3 T chopped garlic
• 3 T chopped peeled fresh gingeroot
• 1 1/4 tsp. chili powder (preferably New Mexican)
• 1 1/4 tsp. paprika
• 1 tsp. salt
• One pound boneless skinless chicken beasts
• 36 (7”) bamboo skewers

Details

Servings 8

Preparation

Step 1

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” 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 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 5-6 8inches 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.