Esta es una exhibición prevé de cómo se va ver la receta de 'Tandoori Murghi (Grilled Chicken Skewers)' imprimido.

Receta Tandoori Murghi (Grilled Chicken Skewers)
by Global Cookbook

Tandoori Murghi (Grilled Chicken Skewers)
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 2 tsp Cumin seeds
  • 3 whl cloves
  • 1/4 c. Plus 2 Tbsp. plain whole-lowfat milk, (preferably Middle yogurt, Eastern)
  • 3 Tbsp. Minced garlic
  • 3 Tbsp. Minced peeled fresh gingerroot
  • 1 1/4 tsp Chili pwdr, (preferably New Mexican)
  • 1 1/4 tsp Paprika
  • 1 tsp Salt
  •     One lb. boneless skinless chicken breasts
  • 36 x Bamboo skewers, (7-inch)
  •     Zucchini raita, (recipe follows)
  •     Lime wedges

Direcciones

  1. Make marinade: In an electric coffee/spice grinder finely grind cumin seeds and cloves. In a blender blend grnd spices with remaining marinade ingredients till smooth.
  2. 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.
  3. While chicken is marinating, soak skewers in water at least 1 hour. Prepare grill (or possibly preheat oven to its highest temperature, 500 degrees to 550 degrees).
  4. 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, till just cooked through about 5 min.
  5. (Alternatively, in a lightly oiled shallow roasting pan arrange skewers in one layer and roast in middle of oven.)
  6. Serve skewers with raita and lime wedges.
  7. Yield: 8 appetizer servings