CHICKEN TIKKA WITH CUCUMBER RAITA

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Chicken Tikka With Cucumber Raita image

Tikka is the Indian version of shish kebabs. If you want to replicate the look of traditional Indian barbecue, add a few drops of red food coloring to the chicken marinade. Chicken marinates for 3-4 hours. This recipe was created by Steven Raichlen the BBQ King and author.

Provided by NcMysteryShopper

Categories     Chicken

Time 50m

Yield 3 1/2 cups of raita, 6 serving(s)

Number Of Ingredients 28

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
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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 486.4, Fat 28.6, SaturatedFat 8, Cholesterol 121.8, Sodium 759.1, Carbohydrate 12, Fiber 1.3, Sugar 7, Protein 44.9

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