Ingredients
-
-
2
-
-
2
-
1/2
-
1
-
1
-
1/4
-
1/2
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
Soak Six 12-Inch Bamboo Skewers in Warm Water For 30 Minutes. Thread the Chicken Onto the Skewers and Set in a Shallow Glass Baking Dish. |
|
2
Done
|
on a Cutting Board, Use the Side of a Large Knife to Mash the Garlic, Ginger and Salt to a Paste. in a Bowl, Whisk the Paste With the Yogurt, Mustard Oil, Lemon Juice, Cumin, Mace, Nutmeg, Cardamom, Turmeric, Cayenne and Black Pepper. Pour the Marinade Over the Chicken; Turn to Coat. Cover and Refrigerate For 3 to 4 Hours, Turning Occasionally. |
|
3
Done
|
Raita: on a Cutting Board, Use the Side of a Large Knife to Mash the Garlic With a Large Pinch of Salt to a Paste. in a Medium Bowl, Mix the Garlic Paste With the Yogurt, Sour Cream, Cucumber, Tomato, Mint and Toasted Cumin. Season With Salt and Pepper and Put in Refrigerator. |
|
4
Done
|
Light a Grill. Lightly Oil the Grate. Grill the Chicken Over a Medium-Hot Fire For About 4 Minutes Per Side, or Until It Is Cooked Through and Golden. Serve With the Lemon Wedges, Red Onion, Cilantro and Cucumber Raita. |
