Chicken Tikka With Cucumber Raita

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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.

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Steps

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Soak six 12-inch bamboo skewers in warm water for 30 minutes.

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Thread the chicken onto the skewers and set in a shallow glass baking dish.

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On a cutting board , use the side of a large knife to mash the garlic , ginger and salt to a paste.

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In a bowl , whisk the paste with the yogurt , mustard oil , lemon juice , cumin , mace , nutmeg , cardamom , turmeric , cayenne and black pepper.

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Pour the marinade over the chicken.

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Turn to coat.

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Cover and refrigerate for 3 to 4 hours , turning occasionally.

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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.

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In a medium bowl , mix the garlic paste with the yogurt , sour cream , cucumber , tomato , mint and toasted cumin.

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Season with salt and pepper and put in refrigerator.

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Light a grill.

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Lightly oil the grate.

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Grill the chicken over a medium-hot fire for about 4 minutes per side , or until it is cooked through and golden.

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Serve with the lemon wedges , red onion , cilantro a.

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Ingredients

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garlic cloves, salt, plain yogurt, sour cream, cucumber, tomatoes, mint leaf, cumin seed, fresh ground pepper, boneless skinless chicken breasts, fresh ginger, vegetable oil, chinese mustard, fresh lemon juice, ground cumin, ground mace, ground nutmeg, ground cardamom, turmeric, cayenne pepper, fresh ground black pepper, lemon wedge, red onion, cilantro