Tandoori Murghi (Grilled Chicken Skewers)
Serves: 5
Camila Dooley
1 January 1970
Based on User reviews:
50
Spice
42
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tsps
Cumin Seed3 tbsps
Garlic (chopped)1.25 tsps
Chili Powder (preferably new mexican)1.25 tsps
Paprika1 tsp
SaltDirections:
1
Accompaniments: Louki raita (recipe follows) Lime wedges Make marinade: 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
Cut chicken breasts crosswise into 1/4-inch-thick strips and in a large sealable plastic bag combine with marinade
4
Seal bag, pressing out excess air and turn bag several times to coat chicken well
5
Marinate chicken at least 1 day and up to 2
6
While chicken is marinating, soak skewers in water at least 1 hour
7
Prepare grill (or preheat oven to its highest temperature, 500 degrees to 550 degrees)
8
Remove skewers from water and pat dry
9
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
10
(Alternatively, in a lightly oiled shallow roasting pan arrange skewers in one layer and roast in middle of oven
11
) Serve skewers with raita and lime wedges