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Title: Tandoori Murghi (Grilled Chicken Skewers)
Yield: 1

Ingredients

  --------------------------FOR MARINADE--------------------------------
      2 ts cumin seeds
      3    whole cloves
    1/4 c  plus 2 tablespoons plain
           -whole-milk; (preferably mid
      1    ; yogurt, eastern)
      3 tb chopped garlic
      3 tb chopped peeled fresh
           -gingerroot
  1 1/4 ts chili powder; (preferably
           -new
      1    ; mexican)
  1 1/4 ts paprika
      1 ts salt
      1    one pound boneless skinless
           -chicken
      1    ; breasts
     36    bamboo skewers; (7-inch)
 
  -------------------------ACCOMPANIMENTS-------------------------------
      1    zucchini raita; (recipe
           -follows)
      1    lime wedges

Instructions

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.

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