Chicken Tikka With Cucumber Raita

Name: Chicken Tikka With Cucumber Raita
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 5
Cuisine: Indian, Asian
Ingredients: 1 teaspoon cayenne pepper; 5 servings chopped cilantro, for serving; 1 medium cucumber (peeled, halved, seeded and chopped); 1 teaspoons cumin seed, lightly toasted and chopped; 5 teaspoons minced fresh ginger; 2 smalls garlic cloves, minced; 3 garlic cloves, minced; 1 teaspoon ground cardamom; 2 teaspoons ground cumin; 1 teaspoon ground mace; 1 teaspoon ground nutmeg; 1 teaspoon fresh ground black pepper; 5 servings fresh ground pepper; 2 Tbsps fresh lemon juice; 5 servings lemon wedge, for serving; 59 milliliters chopped mint leaf; 1 Tbsp Chinese mustard; 177 milliliters plain yogurt; 473 milliliters plain yogurt; 5 servings thinly sliced red onion, for serving; 2 teaspoons salt; 5 servings salt; 1 kilograms boneless skinless chicken breasts, cut into 1 1/2-inch cubes; 118 milliliters sour cream; 1 tomatoes, seeded and chopped; 1 teaspoon turmeric; 118 milliliters vegetable oil, mixed with; 5 servings vegetable oil, for the grill

Chicken Tikka With Cucumber Raita might be just the Indian recipe you are searching for. This gluten free and דל פחמימות, recipe serves 5. One serving contains 706 calories, 50g of protein, and 51g of fat. A mixture of cream, yogurt, cumin seed, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie 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.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

Whole Chicken

Garlic

Ginger

Nutmeg

Yogurt

Cumin

Water

Ground Mace

Salt

Equipment you will use

Glass Baking Pan

Cutting Board

Skewers

Knife

Whisk

Bowl

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

Salt And Pepper

Garlic Paste

Sour Cream

Cucumber

Marinade

Whole Chicken

Garlic

Tomato

Yogurt

Cumin

Raita

Mint

Salt

Cooking Oil

Equipment you will use

Cutting Board

Grill

Knife

Bowl

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:

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. One wine you could try is Jules Taylor Gruner Veltliner. It has 4.2 out of 5 stars and a bottle costs about 15 dollars.