Title: Tandoori Murghi (Grilled Chicken Skewers)
Categories: Cklive09
Yield: 1 servings

--------------------------------FOR MARINADE--------------------------------
2 ts Cumin seeds
3 Whole cloves
1/4 c Plus 2 tablespoons plain
-whole-milk; (preferably
-Middle
; yogurt, Eastern)
3 tb Chopped garlic
3 tb Chopped peeled fresh
-gingerroot
1 1/4 ts Chili powder; (preferably
-New
; Mexican)
1 1/4 ts Paprika
1 ts Salt
One pound boneless skinless
-chicken
; breasts
36 Bamboo skewers; (7-inch)

-------------------------------ACCOMPANIMENTS-------------------------------
Zucchini raita; (recipe
-follows)
Lime wedges

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.