Ingredients:
2 small garlic cloves, minced
salt
2 cups plain yogurt
1/2 cup sour cream
1 medium cucumbers ( peeled, halved, seeded and chopped)
1 tomatoes, seeded and chopped
1/4 cup chopped mint leaves
1/2 teaspoon cumin seeds, lightly toasted and chopped
fresh ground pepper
2 1/4 lbs boneless skinless chicken breasts, cut into 1 1/2-inch cubes
3 garlic cloves, minced
5 teaspoons minced fresh ginger
1 1/2 teaspoons salt
3/4 cup plain yogurt
1/2 cup vegetable oil, mixed with
1 tablespoon Chinese mustard
2 tablespoons fresh lemon juice
2 teaspoons ground cumin
1 teaspoon ground mace
1 teaspoon ground nutmeg
1 teaspoon ground cardamom
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 teaspoon fresh ground black pepper
vegetable oil, for the grill
lemon wedges, for serving
thinly sliced red onions, for serving
chopped cilantro, for serving
Directions:
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.
Servings: Serve
Time preparation: 30 min.
Time total: 50 min.