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: 2 1/4 pounds 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 whole-milk 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 freshly ground black pepper; Vegetable oil, for the grill; Lemon wedges, thinly sliced red onion and chopped cilantro, for serving; Cucumber Raita

Servings: persons

2 1/4 pounds 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 whole-milk 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 freshly ground black pepper
Vegetable oil, for the grill
Lemon wedges, thinly sliced red onion and chopped cilantro, for serving
Cucumber Raita

1
Soak six 12-inch bamboo skewers in warm water for 30 minutes.
2
Thread the chicken onto the skewers and set in a shallow glass baking dish.
3
On a cutting board, use the side of a large knife to mash the garlic, ginger and salt to a paste.
4
In a bowl, whisk the paste with the yogurt, mustard oil, lemon juice, cumin, mace, nutmeg, cardamom, turmeric, cayenne and black pepper.
5
Pour the marinade over the chicken; turn to coat.
6
Cover and refrigerate for 3 to 4 hours, turning occasionally.
7
Light a grill.
8
Lightly oil the grate.
9
Grill the chicken over a medium-hot fire for about 4 minutes per side, or until it is cooked through and golden.
10
Serve with the lemon wedges, red onion, cilantro and Cucumber Raita.

846

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 1/4 pounds 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, 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.

That's it — enjoy your meal!

Chicken Tikka with Cucumber Raita

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions