Chicken Tikka I

Description
In Indian cooking, Tikka refers to chunks of meat cooked on skewers. Active time: 1 1/2 hr Start to finish: 14 hr (includes marinating chicken and preparing accompaniments)

Ingredients

 * 3/4 teaspoon cumin seeds, toasted
 * 3/4 teaspoon coriander seeds, toasted
 * 2 cups whole-milk yogurt
 * 4 garlic cloves, chopped
 * 1 (1 1/2-inch) piece fresh ginger, peeled and chopped
 * 3 tablespoons vegetable oil plus additional for greasing pan
 * 2 tablespoons fresh lime juice
 * 1 1/2 teaspoons salt
 * 3/4 teaspoon ground turmeric
 * 1/2 teaspoon garam masala (Indian spice mixture)
 * 1/2 teaspoon black pepper
 * 1/4 teaspoon cayenne
 * 5 lb skinless boneless chicken breasts, cut into 1 1/2-inch cubes
 * Special equipment: 20 (12-inch) wooden skewers
 * Accompaniments: mango and red pepper chutney and mint raita
 * Garnish: lime wedges

Directions

 * 1) Purée all ingredients except chicken in a blender until spices are well ground.
 * 2) Put chicken in a large bowl, or divide between 2 large sealable plastic bags, and add yogurt mixture, stirring or turning to coat.
 * 3) Marinate chicken, covered and chilled (turning occasionally if using bags), at least 4 hours.
 * 4) Soak skewers in water 30 minutes. While skewers are soaking, bring chicken to room temperature.
 * 5) Preheat broiler and brush a broiler pan lightly with oil.
 * 6) Divide chicken among skewers (about 5 cubes per skewer), leaving an 1/8-inch space between cubes, and arrange about 5 skewers across pan.
 * 7) Broil chicken about 4 inches from heat, turning over once, until browned in spots and just cooked through, 9 to 12 minutes total.
 * 8) Transfer cooked skewers to a large platter and, if desired, cover loosely with foil to keep warm.
 * 9) Broil remaining chicken in same manner.
 * 10) Remove chicken from skewers and serve warm or at room temperature.

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