Chicken Tikka with Cucumber Raita

SERVINGS: 6

•HEALTHY

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.

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2 1/4 pounds 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 whole-milk 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 freshly ground black pepper
Vegetable oil, for the grill
Lemon wedges, thinly sliced red onion and chopped cilantro, for serving
Cucumber Raita

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.
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.

Chicken Tikka with Cucumber Raita

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