Chicken Tikka With Cucumber Raita Recipe

Name: Chicken Tikka With Cucumber Raita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Raita; 2 small garlic cloves, minced; salt; 2 cups plain yogurt; 1/2 cup sour cream; 1 medium cucumber (peeled, halved, seeded and chopped); 1 tomatoes, seeded and chopped; 1/4 cup chopped mint leaf; 1/2 teaspoon cumin seed, lightly toasted and chopped; fresh ground pepper; Chicken; 2 1/4 lbs boneless skinless chicken breasts, cut into 1 1/2-inch cubes; 3 garlic cloves, minced; 5 teaspoons minced fresh ginger; 1 1/2 teaspoons salt; 3/4 cup plain yogurt; 1/2 cup vegetable oil, mixed with; 1 tablespoon Chinese mustard; 2 tablespoons fresh lemon juice; 2 teaspoons ground cumin; 1 teaspoon ground mace; 1 teaspoon ground nutmeg; 1 teaspoon ground cardamom; 1 teaspoon turmeric; 1 teaspoon cayenne pepper; 1 teaspoon fresh ground black pepper; vegetable oil, for the grill; lemon wedge, for serving; thinly sliced red onion, for serving; chopped cilantro, for serving

Servings: persons

Raita
2 small garlic cloves, minced
salt
2 cups plain yogurt
1/2 cup sour cream
1 medium cucumber (peeled, halved, seeded and chopped)
1 tomatoes, seeded and chopped
1/4 cup chopped mint leaf
1/2 teaspoon cumin seed, lightly toasted and chopped
fresh ground pepper
Chicken
2 1/4 lbs boneless skinless chicken breasts, cut into 1 1/2-inch cubes
3 garlic cloves, minced
5 teaspoons minced fresh ginger
1 1/2 teaspoons salt
3/4 cup plain yogurt
1/2 cup vegetable oil, mixed with
1 tablespoon Chinese mustard
2 tablespoons fresh lemon juice
2 teaspoons ground cumin
1 teaspoon ground mace
1 teaspoon ground nutmeg
1 teaspoon ground cardamom
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 teaspoon fresh ground black pepper
vegetable oil, for the grill
lemon wedge, for serving
thinly sliced red onion, for serving
chopped cilantro, for serving

1
Soak six 12-inch bamboo skewers in warm water for 30 minutes. Thread the chicken onto the skewers and set in a shallow glass baking dish.
2
On a cutting board, use the side of a large knife to mash the garlic, ginger and salt to a paste. In a bowl, whisk the paste with the yogurt, mustard oil, lemon juice, cumin, mace, nutmeg, cardamom, turmeric, cayenne and black pepper. Pour the marinade over the chicken; turn to coat. Cover and refrigerate for 3 to 4 hours, turning occasionally.
3
Raita: On a cutting board, use the side of a large knife to mash the garlic with a large pinch of salt to a paste. In a medium bowl, mix the garlic paste with the yogurt, sour cream, cucumber, tomato, mint and toasted cumin. Season with salt and pepper and put in refrigerator.
4
Light a grill. Lightly oil the grate. Grill the chicken over a medium-hot fire for about 4 minutes per side, or until it is cooked through and golden. Serve with the lemon wedges, red onion, cilantro and Cucumber Raita.

1032

kcal

Calories

Fat

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 30 ingredients. The key ingredients include: Raita, 2 small garlic cloves, minced, salt, 2 cups plain yogurt, and more.

Yes, Chicken Tikka With Cucumber 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 Cucumber Raita

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