Murgh Haryali (Cilantro-Chicken Kebabs)

Ingredients:

• 3 chicken breasts -- skinned and boned
• (net weight after boning 2 1/2 lbs)
• 1 teaspoon salt
• 1 tablespoon besan
• 1 lemon
• 6 tablespoons plain yogurt
• 1 cube fresh ginger -- (1 inch) peeled and
• finely grated
• 1/2 teaspoon garam masala
• 3 cloves garlic -- peeled and crushed
• 1 teaspoon ground cumin seeds
• 4 green chillies -- stemmed and sliced
• 1 cup cilantro -- stems removed
• 1/2 cup unsalted butter -- melted
• sliced onions and cucumbers for garnish

Preparation:

• Cut each breast in half lengthwise and then cut each half crosswise into three or four equal pieces.
• Lay the pieces in a single layer on a platter.
• Sprinkle the salt and the juice from the lemon over them and rub into the chicken.
• Set aside for 20 minutes.
• Meanwhile, put the yogurt in a small bowl.
• Beat it with a fork or whisk until it is smooth and creamy.
• Add the ginger, garlic, cumin, cayenne, and garam masala and besan.
• Stir into mix.
• Make a paste out of the green chiles, cilantro and 1/4 cup of water in a food processor.
• Add the paste to the yogurt mixture.
• After the chicken has sat around for 20 minutes, hold a sieve over the chicken pieces and pour the yogurt mixture into the sieve and push through as much as you can with a rubber spatula.
• Mix well with the chicken pieces and refrigerate for 6-24 hours, in an airtight container.
• Preheat over to maximum temperature (best is to use the broiler).
• Thread the chicken pieces on skewers. Brush the chicken with half the melted butter and put in the over for about 7 minutes. Take out the baking tray and skewers. Turn the chicken piece