Chicken Tikka with Cucumber Raita

Name: Chicken Tikka with Cucumber Raita
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 1 teaspoon freshly ground black pepper; 1 teaspoon cayenne pepper; 5 teaspoons minced fresh ginger; 3 garlic cloves, minced; 1 teaspoon ground cardamom; 2 teaspoons ground cumin; 1 teaspoon ground mace; 1 teaspoon ground nutmeg; 2 Tbsps fresh lemon juice; 6 servings Lemon wedges, thinly sliced red onion and chopped cilantro, for serving; 6 servings Cucumber Raita; 2 teaspoons salt; 177 milliliters plain whole-milk yogurt; 1 kilograms boneless, skinless chicken breasts, cut into 1 1/2-inch cubes; 1 teaspoon turmeric; 118 milliliters vegetable oil mixed with 1 tablespoon Chinese mustard; 6 servings Vegetable oil, for the grill

The recipe Chicken Tikka with Cucumber Raitan is ready in roughly 45 minutes and is definitely an outstanding gluten free option for lovers of Indian food. This main course has 506 calories, 38g of protein, and 37g of fat per serving. This recipe serves 6. This recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up cucumber raita, turmeric, ginger, and a few other things to make it today. To use up the ground cardamom you could follow this main course with the Cardamom Cookies as a dessert.

Instructions

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.

Ingredients you will need

Whole Chicken

Water

Equipment you will use

Glass Baking Pan

Skewers

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.

Ingredients you will need

Black Pepper

Lemon Juice

Mustard Oil

Cardamom

Turmeric

Ground Cayenne Pepper

Garlic

Ginger

Nutmeg

Yogurt

Cumin

Ground Mace

Salt

Equipment you will use

Cutting Board

Knife

Whisk

Bowl

Pour the marinade over the chicken; turn to coat. Cover and refrigerate for 3 to 4 hours, turning occasionally.

Ingredients you will need

Marinade

Whole Chicken

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.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Grill

Serve with the lemon wedges, red onion, cilantro and Cucumber Raita.

Ingredients you will need

Lemon Wedge

Red Onion

Cilantro

Cucumber

Raita

Equipment

Ingredients

Servings:

1teaspoon

freshly ground black pepper 1teaspoon

cayenne pepper 5teaspoons

minced fresh ginger 3

garlic cloves, minced 1teaspoon

ground cardamom 2teaspoons

ground cumin 1teaspoon

ground mace 1teaspoon

ground nutmeg 2Tbsps

fresh lemon juice 6servings

Lemon wedges, thinly sliced red onion and chopped cilantro, for serving 6servings

Cucumber Raita 2teaspoons

salt 177milliliters

plain whole-milk yogurt 1kilograms

boneless, skinless chicken breasts, cut into 1 1/2-inch cubes 1teaspoon

turmeric 118milliliters

vegetable oil mixed with 1 tablespoon Chinese mustard 6servings

Vegetable oil, for the grill

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian works really well with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Hofer Gruner Veltliner (1 Liter) with a 4.1 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.