Grilled Chicken Skewers (Tandoori Murghi)
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
-
Marinade
- 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
-
For Skewers
- 1 lb boneless skinless chicken breast
- 252 inches bamboo skewers
-
Accompaniments
- zucchini raita
- lime wedge
directions
- 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 if desired.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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