Chicken Tikka with Cucumber Mint Raita
Chicken Tikka is surprisingly easy to make at home! Marinated in a simple spiced yogurt mixture and broiled to perfection, this flavorful dish paired with a cool and creamy Cucumber Mint Raita is a meal the whole family will love.
Servings: 4
Calories: 187kcal
Ingredients
Chicken Tikka
- 1/2 cup Greek yogurt (2% or whole)
- 1 clove garlic, minced
- juice of 1 lime
- 1 teaspoon cumin
- 1/2 teaspoon garam masala
- 1/2 teaspoon kosher salt
- 4 chicken breasts, boneless and skinless cut into 2 inch cubes
- skewers (if using wooden skewers, soak for 30 minutes)
Cucumber Mint Raita:
- 1 persian cucumber, peeled, seeded and diced
- 1 cup yogurt (I used 2% Greek)
- juice of 1/2 lemon
- 1 tablespoon fresh mint, chopped
- 1 teaspoon kosher salt
Instructions
Chicken Tikka
- In a large bowl, whisk together the Greek yogurt, garlic, lime juice, cumin, garam masala, and kosher salt until smooth and well combined.
- Add the chicken cubes and toss until every piece is thoroughly coated in the yogurt marinade. Let sit at room temperature for up to an hour, or cover and refrigerate overnight for maximum flavor and tenderness.
- When ready to cook, preheat the broiler and position the oven rack 6 inches from the heat source.
- Thread the marinated chicken cubes onto skewers, leaving a small space between each piece for even cooking. Place on a foil-lined, parchment-lined, or greased baking sheet. Wrap the exposed ends of wooden skewers in foil to prevent scorching.
- Broil for 8-10 minutes, until the chicken is cooked through, the edges are lightly charred, and the internal temperature reaches 165°F.
- Serve immediately with cucumber mint raita.
Cucumber Mint Raita
- In a small bowl, combine the diced cucumber, yogurt, lemon juice, fresh mint, and salt. Stir until well combined. Taste and adjust salt or lemon juice as needed.
Notes
- Ideally, marinate the chicken for at least an hour, but if you're short on time, even 15-30 minutes is helpful. Overnight in the fridge will give you the most flavorful and tender result.
- If using wooden or bamboo skewers, soak them in water for 30 minutes before threading, or wrap the exposed ends in foil to prevent scorching.
- The raita can be made up to 2 days ahead. It actually gets better as it sits! Store covered in the fridge and stir before serving.
- Leftovers keep in the fridge for up to 4 days and are amazing over rice bowls for lunch.
- Air fryer method: Skip the skewers and cook the chicken cubes at 400°F for 12-15 minutes, flipping halfway through. Leave space between each piece and work in batches if needed.
- Grill method: Cook over medium-high heat for 8-10 minutes, turning once halfway through.
Nutrition
Calories: 187kcal | Carbohydrates: 6g | Protein: 32g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 76mg | Sodium: 1032mg | Potassium: 591mg | Fiber: 1g | Sugar: 3g | Vitamin A: 118IU | Vitamin C: 12mg | Calcium: 105mg | Iron: 1mg