Grilled Chicken Skewers (Tandoori Murghi)
Chicken, bamboo skewers and milk yogurt come together in these South Asian kebabs, fragrant with cumin and chilli and grilled.
30 min · Serves 8 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 10 min · 30 min total
- medium
- 1
In an electric coffee/spice grinder finely grind cumin seeds and cloves. In a blender blend ground spices with remaining marinade ingredients until smooth.
- 2
Marinate chicken:. Cut chicken breasts crosswise into 1/4-inch thick strips and in a large sealable plastic bag combine with marinade.
- 3
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.
- 4
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.).
- 5
Oil grill rack (or lightly oil a shallow roasting pan large enough to hold the skewers in one layer.).
- 6
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.
- 7
(Alternatively, in a lightly oiled shallow roasting pan arrange skewers in one layer and roast in middle of oven.).
- 8
SERVE skewers with raita and lime wedges if desired.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
