Chicken Tikka With Cucumber Raita

Ingredients

Raita

• 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

Chicken

• 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. 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. 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. 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. 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.