chicken tikka

• 3 Tbs. chopped fresh cilantro
• 2 Tbs. fresh lemon juice
• 1 Tbs. minced fresh ginger
• 2 medium cloves garlic, crushed
• 2 small fresh green Thai chiles, seeded
• 1 tsp. cumin seeds, toasted
• 1 tsp. ground turmeric
• 1/2 tsp. garam masala
• Kosher salt
• 1 cup plain yogurt
• 1-1/2 lb. boneless, skinless chicken breasts, cut into 1-inch pieces (about 40)
• 8 12-inch skewers (soaked in water for 30 minutes if wooden)
• Freshly ground black pepper
• Vegetable oil
• 2 oz. (4 Tbs.) unsalted butter, melted
• Lemon wedges

In a mini food processor or with a mortar and pestle, purée 2 Tbs. of the cilantro, the lemon juice, ginger, garlic, chiles, cumin seeds, turmeric, garam masala, and 1 tsp. salt into a smooth paste. Transfer to a large bowl and stir in the yogurt. Add the chicken and mix to coat. Cover and refrigerate for 1 to 2 hours.

Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire for direct grilling.

Thread the marinated chicken onto the skewers, leaving a little space between the pieces; season with salt and pepper.

Oil the grill grate. Grill the skewers, turning and basting with the butter every 2 to 3 minutes, until the chicken is browned and just cooked through (cut into a piece to check), about 8 minutes. Transfer to plates or a platter and brush with butter one last time. Garnish with the remaining cilantro and serve with the lemon wedges.

nutrition information (per serving):
Calories (kcal): 330; Fat (g): fat g 19; Fat Calories (kcal): 170; Saturated Fat (g): sat fat g 9; Protein (g): protein g 35; Monounsaturated Fat (g): 6; Carbohydrates (g): carbs g 3; Polyunsaturated Fat (g):2.5; Sodium (mg): sodium mg 200; Cholesterol (mg): cholesterol mg 130; Fiber (g): fiber g 0;