Active Time

　　30 min

　　Total Time

　　1 1/2 hr

　　There are a mulitude of richly spiced tikkas (or marinades), and many of them, says Kiran Desai, "were coaxed to fineness by the Patiala royals of Punjab." Using small pieces of chicken, as we do here, cuts down on marinating time.

　　

Ingredients

Makes about 18 hors d'oeuvres

　　1/2 cup thick plain whole-milk yogurt such as Greek

　　1 tablespoon fresh lime juice

　　1 teaspoon finely grated (with a rasp) peeled fresh ginger

　　1 teaspoon finely grated (with a rasp) garlic

　　3/4 teaspoon garam masala (Indian spice mix)

　　1/2 teaspoon salt

　　1/4 teaspoon cayenne

　　1 lb skinless boneless chicken thighs, cut into 1-inch cubes

　　Accompaniment: cilantro mint chutney

　　

Special Equipment

18 (6-inch) wooden skewers, soaked in warm water for 30 minutes

　　

Step 1

Stir together all ingredients except chicken in a medium bowl, then add chicken, stirring to coat. Marinate, covered and chilled, 30 minutes to 1 hour.

　　

Step 2

Prepare a grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas).

　　

Step 3

While grill is heating, thread 3 or 4 pieces of chicken onto each skewer, leaving a little space between pieces, and transfer to a tray lined with plastic wrap.

　　

Step 4

Oil grill rack, then grill chicken, covered only if using a gas grill, turning occasionally, until browned and just cooked through, 5 to 7 minutes total.