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Grilled Chicken Skewers (Tandoori Murghi) (India)
















For marinade:


Cumin seeds
2 tsp
Whole cloves
3
Plain whole-milk yoghurt (preferably middle eastern)
¼ cup + 2 tbsp
Garlic – chopped
3 tbsp
Peeled fresh ginger root – chopped
3 tbsp
Chilli powder (preferably new mexican)
1 ¼ tsp
Paprika
1 ¼ tsp
Salt
1 tsp

For skewers:


Boneless skinless chicken breasts
1 pound
7”bamboo skewers
36

Accompaniments:


Zucchini raits

Lime wedges



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.