Ingredients
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2 small garlic cloves, minced
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salt
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2 cups plain yogurt
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1/2 cup sour cream
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1 medium cucumber (peeled, halved, seeded and chopped)
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1 tomatoes, seeded and chopped
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1/4 cup chopped mint leaf
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fresh ground pepper
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2 1/4 lbs boneless skinless chicken breasts, cut into 1 1/2-inch cubes
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3 garlic cloves, minced
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5 teaspoons minced fresh ginger
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1 1/2 teaspoons salt
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3/4 cup plain yogurt
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1/2 cup vegetable oil, mixed with
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1 tablespoon Chinese mustard
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2 tablespoons fresh lemon juice
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2 teaspoons ground cumin
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1 teaspoon ground mace
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1 teaspoon ground nutmeg
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1 teaspoon ground cardamom
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1 teaspoon turmeric
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1 teaspoon cayenne pepper
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1 teaspoon fresh ground black pepper
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vegetable oil, for the grill
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lemon wedge, for serving
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1/2 teaspoon cumin seed, lightly toasted and chopped
Instructions
- 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.
- Raita: On a cutting board, use the side of a large knife to mash the garlic with a large pinch of salt to a paste. In a medium bowl, mix the garlic paste with the yogurt, sour cream, cucumber, tomato, mint and toasted cumin. Season with salt and pepper and put in refrigerator.
- 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.