Grilled chicken skewers – tandoori chicken – a detailed recipe cooking. 
Time: 10 мин.plus 1 day marinating Difficulty: easy Servings: 8 servings per as snacks Recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 chicken breast without skin and bones (450 gr.)
- 36 bamboo skewers (18 cm long)
For marinade:
- 2 tsp cumin seeds
- 3 whole clove buds
- 1/4 Art. plus 2 tbsp. l natural yogurt
- 3 tbsp. l chopped garlic
- 1 and 1/4 tsp chili powder
- 1 and 1/4 tsp paprika
- 1 tsp salt
- 3 tbsp. l chopped peeled fresh ginger root
Recipes with similar ingredients: chicken breast, cumin, cloves, chili pepper, paprika, ginger root, garlic, yogurt
Recipe preparation:
- Prepare the marinade: In an electric coffee grinder or grind the cumin seeds and cloves in the spice mill. In a blender beat ground spices with the remaining marinade ingredients until homogeneous state. Slice the chicken breasts across strips 0.5 cm thick and in a large plastic bag with a clasp mix with marinade. Fasten the bag by releasing excess air, and turn over several times so that the chicken is well coated with marinade. Marinate chicken for at least 1 day or up to 2 days.
- While the chicken is pickling, soak the skewers in water for at least hour. Prepare the grill (or preheat the oven to the highest temperature – 260-290 ° C).
- Remove the skewers from the water and pat dry. String 1 piece of chicken along for each skewer and grill on greased a grill installed at a distance of 13-15 cm from coal, turning once, until done, about 5 minutes (Or put the skewers in one layer in a lightly oiled shallow baking dish and bake in the middle of the oven.) Serve kebabs with yogurt raita sauce and lime slices.
