Tandoori chicken skewers with cucumber raita
Tandoori chicken skewers
Tandoori chicken skewers are a delicious and flavorful way to enjoy chicken. The marinade infuses the chicken with a rich spice blend, and grilling it on skewers adds a smoky and charred flavor. These skewers are perfect for a summer BBQ, or they can be cooked indoors using a grill pan or broiler.
Ingredients:
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup plain yogurt
- 2 tablespoons tandoori masala
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- Wooden skewers, soaked in water for 30 minutes
Instructions:
In a bowl, combine the yogurt, tandoori masala, ginger, garlic, lemon juice, cumin, coriander, paprika, cayenne pepper, salt, and pepper. Mix well to form a marinade.
Add the diced chicken to the marinade, making sure each piece is well coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
When ready to cook, preheat your grill to medium-high heat. Thread the marinated chicken onto the soaked skewers, distributing evenly.
Grill the skewers for 6-8 minutes on each side, or until the chicken is cooked through and has nice grill marks.
Cucumber raita
Cucumber raita is a refreshing and creamy side dish that pairs perfectly with tandoori chicken skewers. The cooling effect of the raita helps balance out the heat from the spices, making it a perfect accompaniment to the flavorful chicken.
Ingredients:
- 1 English cucumber, grated
- 1 cup plain yogurt
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1 teaspoon cumin seeds, toasted and ground
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
Place the grated cucumber in a colander and sprinkle with a little salt. Let it sit for 15 minutes, then squeeze out any excess moisture.
In a bowl, combine the yogurt, mint, cilantro, ground cumin seeds, ground coriander, salt, and pepper. Mix well, then stir in the grated cucumber.
Cover and refrigerate the raita for at least 30 minutes to allow the flavors to meld together.
Once both the tandoori chicken skewers and cucumber raita are ready, serve them together for a satisfying and delicious meal. The vibrant colors and bold flavors make this dish a standout addition to any summer gathering. Enjoy!