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CHICKEN TIKKA

09-May-2016 / 8:25 am
Kerala Updates: 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 pounds 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 PREPARATION Purée all ingredients except chicken in a blender until spices are well ground. Put chicken in a large bowl, or divide between 2 large sealable plastic bags, and add yogurt mixture, stirring or turning to coat. Marinate chicken, covered and chilled (turning occasionally if using bags), at least 4 hours. Soak skewers in water 30 minutes. While skewers are soaking, bring chicken to room temperature. Preheat broiler and brush a broiler pan lightly with oil. Divide chicken among skewers (about 5 cubes per skewer), leaving an 1/8-inch space between cubes, and arrange about 5 skewers across pan. Broil chicken about 4 inches from heat, turning over once, until browned in spots and just cooked through, 9 to 12 minutes total. Transfer cooked skewers to a large platter and, if desired, cover loosely with foil to keep warm. Broil remaining chicken in same manner. Remove chicken from skewers and serve warm or at room temperature.
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