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)
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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