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Chicken Tikka with Cucumber Mint Raita

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Course: Dinner
Cuisine: Indian
Servings: 4
Author: Catherine McCord
Prep Time 10 minutes
Cook Time 8 minutes
Marinate: 1 hour
Total Time 1 hour 18 minutes

Ingredients  

Chicken Tikka

  • 1/2 cup Greek yogurt (2% or whole)
  • juice of 1 lime
  • 1 teaspoon cumin
  • 1/2 teaspoon garam marsala
  • 1/2 teaspoon kosher salt
  • 4 chicken breasts, boneless and skinless cut into 2 inch cubes
  • skewers (if using wooden skewers, soak for 30 minutes)

Cucumber Mint Raita:

  • 1 persian cucumber, peeled, seeded and diced
  • 1 cup yogurt (I used 2% Greek)
  • juice of 1/2 lemon
  • 1 tablespoon fresh mint, chopped
  • 1 teaspoon salt

Instructions 

Chicken Tikka:

  • Place the first 5 ingredients in a large bowl and stir to combine.
  • Add the chicken cubes and coat with the yogurt marinade. Let sit at room temperature for up to an hour or covered in the refrigerator overnight.
  • Preheat the broiler.
  • Place the chicken on skewers and then onto a foil lined and greased baking sheet. To prevent the skewers from getting too dark you can cover the ends in foil.
  • Broil chicken 6 inches from the heat for 8-10 minutes.
  • Serve with mint raita (below).

Cucumber Mint Raita:

  • Combine all the ingredients in a bowl

Nutrition

Calories: 290kcal | Carbohydrates: 3g | Protein: 52g | Fat: 7g | Cholesterol: 155mg | Sodium: 590mg | Sugar: 2g
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