Chicken Tikka

Ingredients

• 3/4 teaspoon cumin seeds, toasted
• 3/4 teaspoon coriander seeds, toasted
• 2 cups whole-milk yogurt
• 4 garlic cloves, chopped
• 1 (1 1/2-inch) piece fresh ginger, peeled and chopped
• 3 tablespoons vegetable oil plus additional for greasing pan
• 2 tablespoons fresh lime juice
• 1 1/2 teaspoons salt
• 3/4 teaspoon ground turmeric
• 1/2 teaspoon garam masala (Indian spice mixture)
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne
• 5 pounds skinless boneless chicken breasts, cut into 1 1/2-inch cubes
• Accompaniments: mango and red pepper chutney and mint raita
• Garnish: lime wedges
• 20 (12-inch) wooden skewers

Steps

1. Purée all ingredients except chicken in a blender until spices are well ground.
2. Put chicken in a large bowl, or divide between 2 large sealable plastic bags, and add yogurt mixture, stirring or turning to coat. Marinate chicken, covered and chilled (turning occasionally if using bags), at least 4 hours.
3. Soak skewers in water 30 minutes. While skewers are soaking, bring chicken to room temperature.
4. Preheat broiler and brush a broiler pan lightly with oil.
5. Divide chicken among skewers (about 5 cubes per skewer), leaving an 1/8-inch space between cubes, and arrange about 5 skewers across pan. Broil chicken about 4 inches from heat, turning over once, until browned in spots and just cooked through, 9 to 12 minutes total.
6. Transfer cooked skewers to a large platter and, if desired, cover loosely with foil to keep warm. Broil remaining chicken in same manner. Remove chicken from skewers and serve warm or at room temperature.