Tandoori Murghi (Grilled Chicken Skewers)

1 servings

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Tandoori Murghi (Grilled Chicken Skewers) Ingredients

FOR MARINADE	1 1/4 ts Paprika
2 ts Cumin seeds	1 ts Salt
3 Whole cloves	One pound boneless skinless
1/4 c Plus 2 tablespoons plain	; breasts
; yogurt, Eastern)	36 Bamboo skewers; (7-inch)
3 tb Chopped garlic	ACCOMPANIMENTS
3 tb Chopped peeled fresh	Zucchini raita; (recipe
1 1/4 ts Chili powder; (preferably	Lime wedges
; Mexican)

Instructions for Tandoori Murghi (Grilled Chicken Skewers)

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. Yield: 8 appetizer servings Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9173 Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized

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