Chicken Tikka With Basmati And Raita Recipe

Name: Chicken Tikka With Basmati And Raita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken; 6 large skinless, boneless chicken breasts or 12 thighs; 1 large lemon; 1 cup (250 mL) plain unsweetened yogurt; 1/4 cup (50 mL) finely grated fresh ginger; 2 tbsp (25 mL) canola or other vegetable oil; 1 large clove garlic, minced; 1 tbsp (15 mL) garam masala; 1 tbsp (15 mL) tandoori masala; 11/2 tsp (7 mL) salt; 1 tsp (5 mL) cayenne; Raita; 1 medium English cucumber; 1 tsp (5 mL) salt; 1 cup (250 mL) full-fat unsweetened yogurt or light sour cream; Basmati Rice; 2 cups (500 mL) basmati rice; 1 cup (250 mL) cold water; 1 cup (250 mL) coconut milk; 1/2 cup (125 mL) slivered almonds or unsweetened coconut, toasted; 1/2 cup (125 mL) coarsely chopped fresh coriander

Servings: persons

Chicken
6 large skinless, boneless chicken breasts or 12 thighs
1 large lemon
1 cup (250 mL) plain unsweetened yogurt
1/4 cup (50 mL) finely grated fresh ginger
2 tbsp (25 mL) canola or other vegetable oil
1 large clove garlic, minced
1 tbsp (15 mL) garam masala
1 tbsp (15 mL) tandoori masala
11/2 tsp (7 mL) salt
1 tsp (5 mL) cayenne
Raita
1 medium English cucumber
1 tsp (5 mL) salt
1 cup (250 mL) full-fat unsweetened yogurt or light sour cream
Basmati Rice
2 cups (500 mL) basmati rice
1 cup (250 mL) cold water
1 cup (250 mL) coconut milk
1/2 cup (125 mL) slivered almonds or unsweetened coconut, toasted
1/2 cup (125 mL) coarsely chopped fresh coriander

1
1. Turn chicken into a large glass dish or plastic bag. Squeeze juice from lemon. Stir yogurt with lemon juice, ginger, oil, garlic, both masalas, salt and cayenne. Pour over chicken; mix well. Cover and refrigerate for several hours or up to a day.
2
2. To prepare raita, julienne cucumber on a mandoline or grate. Mix with salt in a sieve or colander; drain for 30 to 60 minutes. Using your hands, squeeze out most of the moisture. Place shreds in a bowl. Stir in yogurt. Cover and refrigerate until needed.
3
3. About an hour before serving, rinse rice in a sieve under cold running tap water. Turn into large saucepan with measured water and coconut milk. Let stand 30 minutes. Bring to a boil over high heat, stir and reduce heat to low. Cover and cook 15 minutes. Turn off heat. Let stand 15 minutes without lifting cover or until ready to serve. Fluff with a fork. Sprinkle with almonds or coconut and coriander when serving.
4
4. Meanwhile, preheat barbecue or broiler. Grill chicken using medium to medium-high heat 10 to 15 minutes, turning as needed, or until cooked. Serve diagonally sliced chicken over hot rice with a dollop of raita

999

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Chicken, 6 large skinless, boneless chicken breasts or 12 thighs, 1 large lemon, 1 cup (250 mL) plain unsweetened yogurt, and more.

Yes, Chicken Tikka With Basmati And Raita falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Tikka With Basmati And Raita

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