This recipe is great for anyone interested in a easy introduction to Indian cooking at home. The flavors are not too over powering and the dish can be easily prepared on an outdoor grill. The chicken can be served as an appetizer or as a simple main course served along grilled flatbread and a raita salad. The picture posted is of the skewered chicken before being placed on the grill.
Recipe Courtesy of Maya Kaimal
2 lbs boneless, skinless chicken thighs (if using chicken breast, cooking time will be quicker)
1/2 cup vegetable oil
2 teaspoons finely grated garlic
1 teaspoon finely grated ginger
* 4 teaspoons ground coriander
* 2 teaspoons ground cumin
* 1/4 teaspoon ground cayenne pepper
* 1/4 teaspoon ground black pepper
* 1/8 teaspoon ground cinnamon
* 1/8 teaspoon ground cloves
* 1/8 teaspoon ground cardamom
2 teaspoons fresh lemon juice
1 1/2 to 2 teaspoons salt
3 tablespoons melted unsalted butter
1 medium white onion, cut into rings
1 lime, cut into thin wedges
If using bamboo skewers, soak for 2 to 3 hours beforehand to prevent burning.
Trim chicken thighs of fat and cut into 1 1/2 inch chunks. Marinate chicken in mixture of oil, garlic, ginger, spice mixture, lemon juice, and salt for at least 1 hour.
Preheat oven broiler or prepare open grill.
Thread chicken pieces onto bamboo skewers. Place skewers on broiling pan 3 inches from heat, and broil 5 minutes on the first side and 3 minutes on the second. After turning, baste with melted butter. Chicken should be tender and moist but not pink inside.
Serve on warm platter, garnished with onion rings and wedges of lime.
Note: If using open grill, place skewers 5-6 inches above the hot coals, turning and basting as directed above.