Recipe courtesy of Gourmet Magazine

Tandoori Murghi (Grilled Chicken Skewers)

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  • Level: Easy
  • Total: 24 hr 10 min
  • Prep: 24 hr
  • Cook: 10 min
  • Yield: 8 appetizer servings
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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


  1. Accompaniments: Louki raita (recipe follows) Lime wedges
  2. 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.
  3. 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.
  4. 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).
  5. 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.)
  6. Serve skewers with raita and lime wedges.