Chicken Tikka With Cucumber Raita

Chicken Tikka With Cucumber Raita

Time: 50 mins

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

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.