Tandoori Murghi (grilled Chicken Skewers)

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Meats	Mexican	Cklive09	1	Servings

INGREDIENTS

2	t	Cumin seeds
3		Whole cloves
1/4	c	Plus 2 tablespoons plain
		whole-milk preferably
		Middle
		yogurt Eastern
3	T	Chopped garlic
3	T	Chopped peeled fresh
		gingerroot
1 1/4	t	Chili powder, preferably
		New
		Mexican
1 1/4	t	Paprika
1	t	Salt
		One pound boneless skinless
		chicken
		breasts
36		Bamboo skewers, 7-inch
		Zucchini raita, recipe
		follows
		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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2470 Calories From Fat: 723 Total Fat: 80.5g Cholesterol: 917.6mg Sodium: 5269.3mg Potassium: 3753.6mg Carbohydrates: 104.2g Fiber: 12.1g Sugar: 6.4g Protein: 320.2g