Chicken Tikka

Ingredients

• 0.5 teaspoon pepper black
• 0.3 teaspoon cayenne 
• 0.8 teaspoon coriander seeds toasted
• 0.8 teaspoon cumin seeds toasted
• 1.5 inch ginger fresh peeled chopped
• 0.5 teaspoon garam masala (Indian spice mixture)
• 4  garlic cloves chopped
• 0.8 teaspoon ground turmeric 
• 2 tablespoons juice of lime fresh
• 10 servings garnish: lime wedges 
• 10 servings accompaniments: mango and pepper chutney and mint raita red
• 1.5 teaspoons salt 
• 2 cups whole-milk yogurt 
• 5 pounds chicken breasts boneless skinless cut into 1 1/2-inch cubes
• 3 tablespoons vegetable oil plus additional for greasing pan

Equipment

• bowl
• frying pan
• blender
• aluminum foil
• broiler
• ziploc bags
• skewers
• broiler pan

Directions

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.
7. Remove chicken from skewers and serve warm or at room temperature.