Description
An incredibly quick and easy chicken dish that you can get done in 20–30 minutes. And it’s so dang tasty that you’ll have people left, right and centre coming back for more.
Ingredients
- FOR THE RAITA:
- 1 whole Cucumber Halved Lengthwise, Cored And Then Cut Into Centimeter Cubes
- 1 cup Natural Yogurt
- ½ cloves Garlic, Grated
- 1 pinch Ground Cumin
- 1 pinch Ground Coriander
- 1 pinch Salt
- FOR THE CHICKEN:
- 1-¼ kilogram Boneless Chicken Thighs, Cut Into Bite Sized Chunks
- 1 cup Natural Yogurt
- 1 Tablespoon Lemon Juice
- 2 teaspoons Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Garam Masala
- ½ teaspoons Garlic Powder
- 1 pinch Cinnamon
- 1 Tablespoon Grated Fresh Ginger
- ½ teaspoons Black Pepper
- 1 teaspoon Salt
Preparation
Mix all of the ingredients for the cucumber raita in a bowl. Set aside.
Put chicken, yoghurt, lemon juice, cumin, ground coriander, garam masala, garlic powder, cinnamon, ginger, black pepper and salt in a bowl and mix everything together. Marinate overnight if possible, or just continue with the recipe if you don’t have the time.
Preheat oven to 225ºC (435ºF), then switch the oven to the grill setting. If you’re using wooden skewers, soak them in water for about 10 minutes. This will prevent the skewers from burning in the oven.
Thread the chicken on your skewers, then place them on an ovenproof wire rack or on a roasting rack. Put the roasting rack over any kind of tray or roasting pan. Cook the skewers under the hot oven for about 7 minutes, take them out, turn them over/grill and then cook for another 2–3 minutes so that the chicken is coloured on both sides.
Serve chicken tikka skewers with the cucumber raita.
