Chicken Tikka with Cucumber Raita

• Recipe by Steven Raichlen

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.

Ingredients

1. 2 1/4 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch cubes
2. 3 garlic cloves, minced
3. 5 teaspoons minced fresh ginger
4. 1 1/2 teaspoons salt
5. 3/4 cup plain whole-milk yogurt
6. 1/2 cup vegetable oil mixed with 1 tablespoon Chinese mustard
7. 2 tablespoons fresh lemon juice
8. 2 teaspoons ground cumin
9. 1 teaspoon ground mace
10. 1 teaspoon ground nutmeg
11. 1 teaspoon ground cardamom
12. 1 teaspoon turmeric
13. 1 teaspoon cayenne pepper
14. 1 teaspoon freshly ground black pepper
15. Vegetable oil, for the grill
16. Lemon wedges, thinly sliced red onion and chopped cilantro, for serving
17. Cucumber Raita

Directions

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. 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.