Grilled Chicken Skewers (tandoori Murghi)

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 2 teaspoons cumin seeds
• 3 whole cloves
• 1/4 cup whole-milk yogurt, plain
• 2 tablespoons whole milk yogurt
• 3 tablespoons garlic, chopped
• 3 tablespoons fresh gingerroot, peeled, chopped
• 1 1/4 teaspoons chili powder
• 1 1/4 teaspoons paprika
• 1 teaspoon salt
• 1 lb boneless skinless chicken breast
• 252 inches bamboo skewers
• zucchini raita
• lime wedge

Recipe

• 1 in an electric coffee/spice grinder finely grind cumin seeds and cloves.
• 2 in a blender blend ground spices with remaining marinade ingredients until smooth.
• 3 marinate chicken:
• 4 cut chicken breasts crosswise into 1/4-inch thick strips and in a large sealable plastic bag combine with marinade.
• 5 seal bag, pressing out excess air, and turn bag several times to coat chicken well.
• 6 marinate chicken at least 1 day and up to 2.
• 7 preparation:.
• 8 chicken is marinating, soak skewers in water at least 1 hour.
• 9 prepare grill (or preheat oven to its highest temperature, 500 to 550 degrees f.).
• 10 oil grill rack (or lightly oil a shallow roasting pan large enough to hold the skewers in one layer.).
• 11 remove skewers from water and pat dry.
• 12 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.
• 13 (alternatively, in a lightly oiled shallow roasting pan arrange skewers in one layer and roast in middle of oven.).
• 14 serve skewers with raita and lime wedges if desired.