• 6servings
  • 50minutes
  • 486calories

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Ingredients Jump to Instructions ↓

  1. 2 small garlic cloves , minced

  2. salt

  3. 2 cups plain yogurt

  4. 1/2 cup sour cream

  5. 1 medium cucumber (peeled, halved, seeded and chopped)

  6. 1 tomato , seeded and chopped

  7. 1/4 cup chopped mint leaf

  8. 1/2 teaspoon cumin seed , lightly toasted and chopped

  9. fresh ground pepper

  10. 2 1/4 lbs boneless skinless chicken breasts , cut into 1 1/2-inch cubes

  11. 3 garlic cloves , minced

  12. 5 teaspoons minced fresh ginger

  13. 1 1/2 teaspoons salt

  14. 3/4 cup plain yogurt

  15. 1/2 cup vegetable oil, mixed with

  16. 1 tablespoon Chinese mustard

  17. 2 tablespoons fresh lemon juice

  18. 2 teaspoons ground cumin

  19. 1 teaspoon ground mace

  20. 1 teaspoon ground nutmeg

  21. 1 teaspoon ground cardamom

  22. 1 teaspoon turmeric

  23. 1 teaspoon cayenne pepper

  24. 1 teaspoon fresh ground black pepper

  25. vegetable oil, for the grill

  26. lemon wedge , for serving

  27. thinly sliced red onion , for serving

  28. chopped cilantro , for serving

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.


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