Chicken Tikka With Cucumber Raita Recipes
CUCUMBER RAITA
Serve this cool, refreshing salad with my Lamb Tagine and Moroccan Couscous on this site. Make the salad early in the day and keep in the refrigerator to let the flavors blend and intensify. Add more mint to taste, but do not substitute dried mint; the flavor is just not the same.
Provided by BenevolentEmpress
Categories Side Dish Sauces and Condiments Recipes
Time 3h15m
Yield 12
Number Of Ingredients 6
Steps:
- Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.
Nutrition Facts : Calories 49.7 calories, Carbohydrate 2.8 g, Cholesterol 7.5 mg, Fat 3.3 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 1.7 g, Sodium 61.7 mg, Sugar 2.1 g
CHICKEN TIKKA WITH CUCUMBER RAITA
Tikka is the Indian version of shish kebabs. If you want to replicate the look of traditional Indian barbecue, add a few drops of red food coloring to the chicken marinade. Chicken marinates for 3-4 hours. This recipe was created by Steven Raichlen the BBQ King and author.
Provided by NcMysteryShopper
Categories Chicken
Time 50m
Yield 3 1/2 cups of raita, 6 serving(s)
Number Of Ingredients 28
Steps:
- 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.
Nutrition Facts : Calories 486.4, Fat 28.6, SaturatedFat 8, Cholesterol 121.8, Sodium 759.1, Carbohydrate 12, Fiber 1.3, Sugar 7, Protein 44.9
RAITA
Raita is usually considered an Indian salad. This is great served with any spicy dish!
Provided by KITKATY
Categories Side Dish Sauces and Condiments Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- In a salad bowl, whisk together the yogurt, sour cream, cumin, paprika and garlic.
- Add cucumbers and tomatoes; toss and chill before serving.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 13.3 g, Cholesterol 33.3 mg, Fat 14.4 g, Fiber 1.3 g, Protein 5.5 g, SaturatedFat 8.9 g, Sodium 64.7 mg, Sugar 6.3 g
INDIAN-SPICED CHICKEN PATTIES WITH CUCUMBER RAITA
Taken from Australian Food Ideas December 2006/January 2007. Recipe was originally submitted by Dominique Rizzo.
Provided by Satyne
Categories Chicken Breast
Time 18m
Yield 12 Patties, 4 serving(s)
Number Of Ingredients 13
Steps:
- Place bread in a food processor. Processs until breadcrumbs form. Add chicken, mint, turmeric, paprika, cumin and coriander seeds. Process until mixture comes together. Using 1/4 cup mixutre pet patty, make twelve 1cm thick patties.
- Heat oil in a non-stick frying pan over medium-high heat. Cook patties, in batches, for 2-3 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep warm.
- Raita: - Best made for immediate use as per Jubes review.
- Meanwhile, using a vegetable peeler, peel long, thin strips from cucumber. Place cucumber, yoghurt, parsley, mint, 1 teaspoon lemon rind and 1 tablespoon lemon juice in a bowl. Season with salt and pepper and stir to combine.
- Serve patties with normal burger fixings, using Raita as the sauce.
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Step 1. Soak six 12-inch bamboo skewers in warm water for 30 minutes. Thread the chicken onto the skewers and set in a shallow glass …
From foodandwine.com
Servings 6
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- 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.
- 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.
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- For the chicken tikka, in a large bowl, mix all the ingredients and season with salt and freshly ground pepper. Cover; let marinate in the fridge at least 4 hours or overnight.
- Preheat the broiler. Using a slotted spoon, transfer the chicken to a large ovenproof skillet. Broil until cooked through, 10 to 15 minutes.
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About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features Press Copyright Contact us Creators ...
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Try this delicious recipe featuring local ingredients and global flavours! Enjoy!
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#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #poultry #asian #indian #dinner-party #chicken #meat #to-go
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