Grilled Chicken Skewers (Tandoori Murghi)

“Posted for ZWT. From Best of Gourmet 1998. Times to do include time to marinate the chicken.”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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. White 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.

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