Garam masala is a northern Indian spice blend made with various combinations of cumin, cinnamon, cloves, coriander, fennel seeds, and nutmeg, among other spices. Look for it in Asian markets and gourmet shops. Serve the chicken with pappadam, crisp lentil wafers, or other Indian-style breads, such as naan.
- Yield: Makes about 50 pieces
Source: Martha Stewart Weddings, Winter 2003
- 2 pounds boneless and skinless chicken breasts
- Finely grated zest and juice of 1 lemon
- 1 tablespoon ground cumin
- 1/2 tablespoon garam masala
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon coarse salt
- 2 cups plain yogurt, preferably Greek-style
- 1 tablespoon grated fresh ginger
- 1 small garlic clove, minced (about 1 teaspoon)
- 6 tablespoons clarified butter or extra-virgin olive oil
- Spiced Apricot Chutney, for serving
- Raita, for serving
Using a fork, pierce both sides of chicken all over. Slice chicken into strips, about 3 inches long and 1 inch wide. Place strips in a large nonreactive bowl.
In a small bowl, whisk together lemon zest and juice, cumin, garam masala, cayenne, and salt. Rub mixture evenly over chicken, and work it into pierced holes. In another bowl, combine yogurt, ginger, and garlic; pour over chicken. Toss well to coat evenly. Cover with plastic wrap; let marinate at room temperature 1 hour, or refrigerate up to 2 days.
Heat grill to medium. Remove chicken from marinade, letting excess drip off. Thread each strip on a skewer. Brush chicken generously with clarified butter or oil. Working in batches, place on grill; cook, turning as each side browns, until juices run clear from the center, about 12 minutes depending on heat of grill.
Transfer skewers to a platter. Serve hot, with chutney, raita, and bread.