 Ingredients:1 teaspoon cumin, ground
1/2 teaspoon Tandoori powder
1 tablespoon ginger, minced
1 teaspoon coriander, ground
2 teaspoons Red chili powder
corn oil, for brushing the chicken
Sea salt
1 pound boneless chicken, cut into cubes
3/4 cup yogurt
1/3 teaspoon Fresh cilantro, chopped
3 skewers soaked in water
lime wedges, for garnish
fresh cilantro, for garnish
3 cups Basmati rice, cooked, for accompaniment
Directions:1. Mix chili and tandoori powders, coriander, yogurt, ginger, cumin, mint, chopped cilantro, and salt.
2. Coat the chicken pieces with the marinade and refrigerate for at least 5 hours.
3. Remove the chicken from the refrigerator and bring to room temperature.
4. Thread the chicken on the skewers and brush with oil.
5. Bake in a 375?F oven for about 30 minutes, or until golden brown.
6. Serve over rice, garnished with cilantro sprigs and wedges of lime.
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