Chicken Kebabs – Murgi Tikka

These kebabs are prepared in a clay oven or tandur and turn out best that way. However, ordinary stoves, brought to maximum heat, are a good equivalent substitute. With onion rings lightly sautéed in oil, cucumber slices and lemon or lime wedges, they are served as an entrée or cut in half and given a wooden stick to accompany drinks.

Note: marinate for 24 hours, starting 6 hours ahead.

Cut the chicken breasts in half lengthwise and cut each half diagonally into three or possibly four on the spot. Remove all the fat and place the meat in a single layer on a platter. Sprinkle half of the salt on top and squeeze half of the lemon over the meat. Rub the salt and juice of one lemon into the meat. Turn the meat pieces to the other side and do the same with the other side.

Set the meat aside for 20 min.

Meanwhile, beat the yogurt in a small baking bowl with a fork or whisk until smooth and creamy. Add the peeled and finely grated ginger, crushed garlic, cumin, cayenne pepper and garam masala and mix well.

Mix the food coloring together and brush the meat on all sides with it.

Place the meat with the juices in a large enough bowl and hold a strainer over it. Pour the yogurt mixture into the strainer and, using a rubber spatula, press as much of it as possible through a

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