Tandoori Murghi

For marinade:
2 teaspoons cumin seeds
3 whole cloves
1/4 cup plus 2 tablespoons plain whole-milk yogurt
3 tablespoons chopped garlic
3 tablespoons chopped peeled fresh ginger root
1 1/4 teaspoons chili powder
1 1/4 teaspoons paprika
1 teaspoon salt
1 lb boneless skinless chicken breasts
36 (7-inch) bamboo skewers

Accompaniments: Louki raita & Lime wedges

Make marinade: In an electric coffee/spice grinder finely grind cumin seeds and cloves. In a blender blend ground spices with remaining marinade ingredients until smooth.
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.
While chicken is marinating, soak skewers in water at least 1 hour.

Prepare grill (or preheat oven to its highest temperature, 500 degrees to 550 degrees).
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, until just cooked through about 5 minutes. (Alternatively, in a lightly oiled shallow roasting pan arrange skewers in one layer and roast in middle of oven.)
Serve skewers with raita and lime wedges. Yield: 8 appetizer servings

Prep Time: 24 hours
Cook Time: 10 minutes
Difficulty: Easy