Spiced Chicken Tikka with Refreshing Cucumber Raita
Experience the vibrant flavors of Indian cuisine with this Spiced Chicken Tikka, featuring tender chicken marinated in a blend of aromatic spices and grilled to perfection. Paired with a cool Cucumber Raita, this dish offers a delightful contrast of spices and refreshment. The chicken is grilled on skewers, presenting a beautiful char while retaining juiciness. Ideal for gatherings or a cozy dinner, this recipe is perfect for those who want to bring the taste of India to their table. Enhance the visual appeal with a hint of red food coloring in the marinade for that authentic tandoori-like appearance. Prep time may be extended with marination, but the result is a flavorful, succulent dish that's bound to impress.
N/A
Servings
N/A
Calories
28
Ingredients
Ingredients
Garlic cloves (minced)
2 small (minced)
Salt
to taste (as needed)
Plain yogurt
2 cups (for raita)
Sour cream
1/2 cup (for raita)
Medium cucumber
1 (peeled, halved, seeded, and chopped)
Tomato
1 (seeded and chopped)
Mint leaf
1/4 cup (chopped)
Cumin seed
1/2 teaspoon (lightly toasted and chopped)
Fresh ground pepper
to taste (as needed)
Boneless skinless chicken breasts
2 1/4 lbs (cut into 1 1/2-inch cubes)
Garlic cloves (minced)
3 (minced)
Minced fresh ginger
5 teaspoons (minced)
Salt
1 1/2 teaspoons (for marinade)
Plain yogurt
3/4 cup (for marinade)
Vegetable oil
1/2 cup (mixed with Chinese mustard)
Chinese mustard
1 tablespoon (mixed with vegetable oil)
Fresh lemon juice
2 tablespoons (freshly squeezed)
Ground cumin
2 teaspoons (for marinade)
Ground mace
1 teaspoon (for marinade)
Ground nutmeg
1 teaspoon (for marinade)
Ground cardamom
1 teaspoon (for marinade)
Ground turmeric
1 teaspoon (for marinade)
Cayenne pepper
1 teaspoon (for marinade)
Fresh ground black pepper
1 teaspoon (for marinade)
Vegetable oil
for grilling (as needed)
Lemon wedge
for serving (as needed)
Thinly sliced red onion
for serving (as needed)
Chopped cilantro
for serving (as needed)
Instructions
1
Begin by soaking six 12-inch bamboo skewers in warm water for about 30 minutes to prevent them from burning during grilling.
2
In a small bowl, combine the minced garlic, ginger, and salt. Using the flat side of a large knife, mash these ingredients together to form a paste.
3
In a mixing bowl, whisk together the garlic-ginger paste with 3/4 cup of plain yogurt, vegetable oil mixed with Chinese mustard, fresh lemon juice, and the ground spices: cumin, mace, nutmeg, cardamom, turmeric, cayenne, and black pepper. This marinade will be rich in flavor.
4
Cut the boneless chicken breasts into 1 1/2-inch cubes, then thread the chicken pieces onto the soaked skewers. Place the skewered chicken into a shallow glass baking dish.
5
Pour the marinade over the chicken skewers, ensuring each piece is well coated. Cover the dish with plastic wrap and refrigerate for 3 to 4 hours, turning the skewers occasionally to allow thorough marination.
6
While the chicken marinates, prepare the Cucumber Raita. Start by mashing two minced garlic cloves with a pinch of salt on a cutting board. In a medium bowl, mix this garlic paste with 2 cups of plain yogurt, 1/2 cup of sour cream, chopped cucumber, seeded and chopped tomatoes, chopped mint leaves, and lightly toasted, chopped cumin seeds. Season with salt and fresh ground pepper, then refrigerate this mixture to enhance its flavors.
7
Once the marination is complete, light a grill and lightly oil the grate to prevent the chicken from sticking.
8
Grill the chicken skewers over medium-hot heat for about 4 minutes on each side, or until the chicken is thoroughly cooked and has developed a golden char.
9
To serve, arrange the grilled chicken on a platter alongside lemon wedges, thinly sliced red onion, chopped cilantro, and the chilled Cucumber Raita for dipping.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Chicken Tikka with Refreshing Cucumber Raita?
It is a vibrant Indian dish featuring tender chicken cubes marinated in aromatic spices and grilled on skewers, served with a cooling yogurt and cucumber-based condiment called raita.
How long should I soak the bamboo skewers?
You should soak the 12-inch bamboo skewers in warm water for approximately 30 minutes to prevent them from burning on the grill.
What ingredients are used to make the garlic-ginger paste?
The paste is made by mashing together minced garlic cloves, fresh minced ginger, and salt using the flat side of a large knife.
How long does the chicken need to marinate?
The chicken should be refrigerated in the marinade for 3 to 4 hours, and the skewers should be turned occasionally for even coating.
What spices are included in the chicken marinade?
The marinade includes ground cumin, mace, nutmeg, cardamom, turmeric, cayenne pepper, and black pepper.
What is the secret to getting an authentic tandoori look?
To achieve a traditional bright red tandoori appearance, you can add a hint of red food coloring to the chicken marinade.
How do I prepare the cucumber for the raita?
The cucumber should be peeled, halved, seeded, and then finely chopped before being added to the yogurt mixture.
What goes into the Cucumber Raita?
The raita is made with plain yogurt, sour cream, chopped cucumber, seeded tomatoes, fresh mint leaves, toasted cumin seeds, garlic, salt, and pepper.
What type of chicken is best for this recipe?
The recipe calls for 2 1/4 lbs of boneless skinless chicken breasts cut into 1 1/2-inch cubes.
How should the chicken be grilled?
Grill the skewers over medium-hot heat on a lightly oiled grate for about 4 minutes on each side until cooked through and charred.
What should I serve alongside the Chicken Tikka?
Serve the chicken with lemon wedges, thinly sliced red onion, fresh chopped cilantro, and the chilled Cucumber Raita.
Is there a specific oil recommended for the marinade?
The recipe uses vegetable oil specifically mixed with one tablespoon of Chinese mustard.
What is the role of sour cream in the raita?
Sour cream is added to the plain yogurt to provide a richer, creamier texture and a slight tang to the sauce.
How do I prepare the cumin seeds for the raita?
The cumin seeds should be lightly toasted and then chopped to release their full aromatic flavor before being mixed into the raita.
Can I use ground ginger instead of fresh ginger?
The recipe specifies fresh minced ginger for the best flavor, but in a pinch, you could use ground ginger though the texture of the paste will change.
How many skewers does this recipe typically require?
This recipe is designed for approximately six 12-inch bamboo skewers.
What temperature should the grill be?
The grill should be set to medium-hot heat to ensure the chicken cooks through while developing a golden char.
Should the raita be served warm or cold?
The raita should be refrigerated after preparation and served chilled to provide a refreshing contrast to the hot, spiced chicken.
How do I prevent the chicken from sticking to the grill?
It is important to lightly oil the grill grate before placing the chicken skewers on it.
Is this recipe considered healthy?
Yes, it is tagged as a healthy recipe because it uses lean chicken breast, yogurt-based sauces, and fresh vegetables and spices.
What is the purpose of the lemon juice in the marinade?
Lemon juice acts as an acid that helps tenderize the chicken while adding a bright, citrusy flavor.
Can I substitute mace if I don't have it?
Mace has a flavor similar to nutmeg; since the recipe uses both, you could slightly increase the nutmeg if mace is unavailable.
Do I need to seed the tomatoes for the raita?
Yes, seeding the tomatoes prevents the raita from becoming too watery.
What does the Chinese mustard add to the dish?
Chinese mustard provides a unique, pungent heat that complements the traditional Indian spices in the marinade.
How large should the chicken cubes be?
The chicken breasts should be cut into approximately 1 1/2-inch cubes.
Is this recipe suitable for a BBQ?
Yes, it is tagged for BBQ and is perfect for outdoor grilling and gatherings.
How do I make the raita garlic paste?
Mash two minced garlic cloves with a pinch of salt on a cutting board until they form a smooth paste.
Can I use chicken thighs instead of breasts?
While the recipe calls for breasts, boneless skinless thighs can be used and may remain even juicier, though they may require slightly longer cooking.
What kind of yogurt should be used for the marinade?
The recipe specifies using plain yogurt for both the marinade and the raita.
How do I know when the chicken is done?
The chicken is done when it is opaque throughout, reaches an internal temperature of 165°F (74°C), and has a golden-brown char on the outside.