Tandoori Murghi (Grilled Chicken Skewers)

Ingredients

For marinade:

• 2 teaspoons cumin seeds
• 3 whole cloves
• 1/4 cup plus 2 tablespoons plain whole-milk yogurt (preferably Middle Eastern)
• 3 tablespoons chopped garlic
• 3 tablespoons chopped peeled fresh gingerroot
• 1 1/4 teaspoons chili powder (preferably New Mexican)
• 1 1/4 teaspoons paprika
• 1 teaspoon salt
• One-pound boneless skinless chicken breasts
• 36 (7-inch) bamboo skewers

Directions

Accompaniments: Louki raita (recipe follows) Lime wedges

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 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.

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.