Indian Chicken Tikka Skewers Food

CHICKEN TIKKA WITH CUCUMBER RAITA

Chicken Tikka With Cucumber Raita image

Tikka is the Indian version of shish kebabs. If you want to replicate the look of traditional Indian barbecue, add a few drops of red food coloring to the chicken marinade. Chicken marinates for 3-4 hours. This recipe was created by Steven Raichlen the BBQ King and author.

Provided by NcMysteryShopper

Categories Chicken

Time 50m

Yield 3 1/2 cups of raita, 6 serving(s)

Number Of Ingredients 28

Ingredients

2 small garlic cloves, minced
salt
2 cups plain yogurt
1/2 cup sour cream
1 medium cucumber (peeled, halved, seeded and chopped)
1 tomatoes, seeded and chopped
1/4 cup chopped mint leaf
1/2 teaspoon cumin seed, lightly toasted and chopped
fresh ground pepper
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

Steps:

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

Nutrition Facts : Calories 486.4, Fat 28.6, SaturatedFat 8, Cholesterol 121.8, Sodium 759.1, Carbohydrate 12, Fiber 1.3, Sugar 7, Protein 44.9

INDIAN CHICKEN TIKKA SKEWERS

Indian Chicken Tikka Skewers image

I love the flavors in this Indian chicken tikka dish and the color is amazing!

Provided by Melissa Banks

Time 12h45m

Yield 4

Number Of Ingredients 12

Ingredients

2 cups plain yogurt
2 tablespoons tomato paste
2 tablespoons lemon juice
1 (1 inch) piece fresh ginger, chopped
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons curry powder
½ teaspoon paprika
4 (5 ounce) skinless, boneless chicken breasts, cubed
bamboo skewers, soaked in water for 30 minutes
3 tablespoons butter, melted

Steps:

Mix yogurt, tomato paste, lemon juice, ginger, garlic, cumin, coriander, curry, and paprika together in a glass or ceramic bowl. Refrigerate for 8 hours or overnight.
Add chicken to the marinade, cover, and refrigerate for at least 4 hours.
Bring chicken to room temperature, 15 to 20 minutes. Skewer on bamboo skewers and place on a baking sheet.
Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until chicken is no longer pink in the center, 20 to 35 minutes, drizzling with melted butter during the last 5 minutes of cooking.

Nutrition Facts : Calories 336.4 calories, Carbohydrate 13.8 g, Cholesterol 110.8 mg, Fat 14.6 g, Fiber 1.5 g, Protein 37 g, SaturatedFat 7.7 g, Sodium 284.7 mg, Sugar 9.9 g

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