Chicken Tikka With Cucumber Raita |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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. Ingredients:
2 small garlic cloves, minced |
salt |
2 cups plain yogurt |
1/2 cup sour cream |
1 medium cucumber (peeled, halved, seeded and chopped) |
1 tomato, 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 |
Directions:
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.
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