Ingredients
Chicken Tikka
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1/2 cup Greek yogurt (2% or whole)
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Juice of 1 lime
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1 teaspoon cumin
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1/2 teaspoon garam masala
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1/2 teaspoon kosher salt
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4 boneless, skinless chicken breasts, cut into 2-inch cubes
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Skewers (if wooden, soak for 30 minutes)
Cucumber Mint Raita
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1 Persian cucumber, peeled, seeded, and diced
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1 cup yogurt (2% Greek works well)
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Juice of 1/2 lemon
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1 tablespoon fresh mint, chopped
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1 teaspoon salt
Instructions
In a large bowl, stir together the Greek yogurt, lime juice, cumin, garam masala, and salt.
Add the chicken cubes and toss to coat evenly in the marinade. Let sit at room temperature for up to 1 hour, or cover and refrigerate overnight for deeper flavor.
Step 2: PreheatPreheat your oven broiler.
Step 3: Skewer the ChickenThread the marinated chicken onto skewers, allowing pieces to barely touch without overcrowding.
Place skewers on a foil-lined, lightly greased baking sheet. To prevent burning, wrap the exposed ends of wooden skewers in foil if desired.
Step 4: BroilBroil the chicken about 6 inches from the heat source for 8–10 minutes, or until cooked through and lightly charred on the edges.
Step 5: Make the RaitaWhile the chicken cooks, combine the diced cucumber, yogurt, lemon juice, chopped mint, and salt in a bowl. Stir well and refrigerate until ready to serve.
Step 6: ServeServe the warm Chicken Tikka with a generous spoonful of Cucumber Mint Raita on the side.
Notes
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Marinate Longer for Best Flavor: At least one hour is recommended, but several hours or overnight yields the most tender and flavorful results.
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Prevent Skewer Burning: Soak wooden skewers for 15–30 minutes before using, or wrap the ends in foil.
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Even Cooking: Avoid overcrowding chicken pieces on the skewers so they cook evenly and develop better browning.
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Grill Option: This recipe can also be cooked on an outdoor grill over medium-high heat.
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Serving Ideas: Pair with basmati rice, naan, or a simple cucumber-tomato salad for a complete meal.
