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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.”
READY IN:
50mins
SERVES:
6
YIELD:
3 1/2 cups of raita
UNITS:
US

Ingredients Nutrition

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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