Grilled Chicken Skewers (Tandoori Murghi) (India)

Course : Grilling
Serves: 8
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2 teaspoons cumin seeds
3 whole cloves
1/4 cup plain whole-milk yogurt plus 2 tbsp. (preferably middle eastern)
3 tablespoons garlic -- , chopped
3 tablespoons peeled fresh gingerroot -- , chopped
1 1/4 teaspoons chili powder -- (preferably new mexican)
1 1/4 teaspoons paprika
1 teaspoon salt
1 pound boneless skinless chicken breasts
36 skewers bamboo skewers 7 inch
1 medium zucchini raita
1 medium lime wedges

Preparation / Directions:

In an electric coffee/spice grinder finely grind cumin seeds and cloves. In a blender blend ground spices with remaining marinade ingredients until smooth. MARINATE CHICKEN: 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. PREPARATION: White chicken is marinating, soak skewers in water at least 1 hour. Prepare grill (or preheat oven to its highest temperature, 500 to 550 degrees F.) Oil grill rack (or lightly oil a shallow roasting pan large enough to hold the skewers in one layer.) 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.

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