grilled chicken skewers (tandoori murghi)

How To Make grilled chicken skewers (tandoori murghi)

• 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: 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

  PREPARATION:. White chicken is marinating, soak skewers in water at least 1 hour.
• 7

  Prepare grill (or preheat oven to its highest temperature, 500 to 550 degrees F.).
• 8

  Oil grill rack (or lightly oil a shallow roasting pan large enough to hold the skewers in one layer.).
• 9

  Remove skewers from water and pat dry.
• 10

  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.).
• 11

  SERVE skewers with raita and lime wedges if desired.
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