Tandoori Murghi (Grilled Chicken Skewers)

Total Time:
24 hr 10 min
Prep:
24 hr
Cook:
10 min

Yield:
8 appetizer servings
Level:
Easy

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.


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