- 1/3 cup Maya Kaimal tandoori paste
- 2 Tbs. plain yogurt
- Pinch of salt
- 1 lb. boneless, skinless chicken breasts, cut into
1 1/2-inch cubes
- 1 Tbs. canola oil
- 1/2 cup ghee or melted butter
- Tomato-yogurt salad for serving (see related
recipe at right)
Preheat an indoor electric grill on medium-high heat according to the manufacturer's instructions. Remove the chicken from the marinade and thread the chicken onto skewers, dividing evenly.
Brush the grill with the oil. Arrange the skewers on the grill. Cook, turning the skewers occasionally and basting with the ghee, until the chicken is golden brown and cooked through, about 10 minutes.
Transfer the skewers to a warmed platter. Serve with tomato-yogurt salad. Serves 4 to 6.