Chicken Tikka with Cucumber Mint Raita
Servings: 4
Calories: 290kcal
Ingredients
Chicken Tikka
- 1/2 cup Greek yogurt (2% or whole)
- juice of 1 lime
- 1 teaspoon cumin
- 1/2 teaspoon garam marsala
- 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 salt
Instructions
Chicken Tikka:
- Place the first 5 ingredients in a large bowl and stir to combine.
- Add the chicken cubes and coat with the yogurt marinade. Let sit at room temperature for up to an hour or covered in the refrigerator overnight.
- Preheat the broiler.
- Place the chicken on skewers and then onto a foil lined and greased baking sheet. To prevent the skewers from getting too dark you can cover the ends in foil.
- Broil chicken 6 inches from the heat for 8-10 minutes.
- Serve with mint raita (below).
Cucumber Mint Raita:
- Combine all the ingredients in a bowl
Notes
- Marinate the chicken for at least an hour, but preferably several hours or overnight. It will be delicious regardless, but the longer the yogurt and lemon juice have to tenderize the chicken the better!
- To prevent your bamboo skewers from burning you can soak them in water for 15 minutes. Or just cover the ends with aluminum foil so they don't get too burnt.
- When placing the chicken pieces on the skewers, you want them to just barely be touching and not overcrowded. This will help the chicken cook more evenly.
Nutrition
Calories: 290kcal | Carbohydrates: 3g | Protein: 52g | Fat: 7g | Cholesterol: 155mg | Sodium: 590mg | Sugar: 2g