There are a mulitude of richly spiced tikkas (or marinades), and many of them, says Kiran Desai, "were coaxed to fineness by the Patiala royals of Punjab." Using small pieces of chicken, as we do here, cuts down on marinating time.
Recipe information
Total Time
1 1/2 hr
Yield
Makes about 18 hors d'oeuvres
Ingredients
Special Equipment
Preparation
Step 1
Stir together all ingredients except chicken in a medium bowl, then add chicken, stirring to coat. Marinate, covered and chilled, 30 minutes to 1 hour.
Step 2
Prepare a grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas).
Step 3
While grill is heating, thread 3 or 4 pieces of chicken onto each skewer, leaving a little space between pieces, and transfer to a tray lined with plastic wrap.
Step 4
Oil grill rack, then grill chicken, covered only if using a gas grill, turning occasionally, until browned and just cooked through, 5 to 7 minutes total.
