Chicken Tikka with Cucumber Raita

Name: Chicken Tikka with Cucumber Raita
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 2 small garlic cloves; salt; 2 cup plain yogurt; 0.5 cup sour cream; 1 medium cucumber; 1 tomatoes; 0.25 cup chopped mint leaf; 0.5 tsp cumin seed; fresh ground pepper; 2.25 lb boneless skinless chicken breasts; 3 garlic cloves; 5 tsp minced fresh ginger; 1.5 tsp salt; 0.75 cup plain yogurt; 0.5 cup vegetable oil; 1 tbsp Chinese mustard; 2 tbsp fresh lemon juice; 2 tsp ground cumin; 1 tsp ground mace; 1 tsp ground nutmeg; 1 tsp ground cardamom; 1 tsp turmeric; 1 tsp cayenne pepper; 1 tsp fresh ground black pepper; vegetable oil; lemon wedge; thinly sliced red onion; chopped cilantro

Chicken, cucumber and yogurt grilled and spiced with cumin and ginger for a South Asian raita.

50 min · Serves 6 · Medium

Method

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Time: Prep 30 min · Cook 20 min · 50 min total
Difficulty: medium

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.
30 min
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.
240 min
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.
4 min