Chicken Tikka Skewers with Cucumber Raita

Ingredients

• 🍗Chicken Breast, boneless, cut into 3 cm chunks1
• 🥣Plain Greek Yogurt, divided1 cup
• 🧄Garlic, minced, divided4 clove
• 🫚Ginger (ground)1 tsp
• 🧂Cumin (ground)1 tsp
• 🧂Coriander (ground)1 tsp
• 🧂Turmeric1 tsp
• 🧂Garam Masala1 tsp
• 🧂Cinnamon (ground)¼ tsp
• 🧂Cardamom (ground)¼ tsp
• 🧂Black Pepper (ground)¼ tsp
• 🧂Table Salt, divided¾ tsp
• 🧊Lemon Juice, for marinade1 tbsp
• 🫒Canola Oil, for searing1 tbsp
• 🥒Cucumber, peeled if thick-skinned, finely diced1
• 🌿Mint, finely chopped2 tbsp
• 🧊Lemon Juice, for raita1 tsp
• 🍚White Long-Grain Rice, cooked separately, to serve1 cup
• 💧Water, for rice2 cup

Contains Celery, Dairy, Garlic, Mustard, Onion. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Cut the chicken

   On a chopping board, trim the Chicken Breast into even bite-sized chunks about 3 cm across so they cook at the same pace. Keep the pieces similar in size and if one is thicker, press it flatter with the side of the knife so it won't stay pale in the middle while the rest browns.

   4 min
2. 2

   Mix the marinade

   In a mixing bowl, whisk the Plain Greek Yogurt with the Garlic Cloves, Ginger, Cumin, Coriander, Turmeric, Garam Masala, Cinnamon, Cardamom, Black Pepper, half the Table Salt, and the Lemon Juice until the spices disappear into a smooth, pale orange paste. Keep whisking for about 30 seconds until it smells warm and fragrant, not dusty, and if you see dry spice pockets, scrape the side of the bowl and keep going.

   2 min
3. 3

   Coat the chicken

   Add the Chicken Breast chunks to the mixing bowl and fold them through the marinade with a spoon until every surface is fully coated and glossy. Take about 1 minute, scraping from the bottom so no dry piece escapes; if the mixture looks thin, keep turning the chicken until the coating clings in a thick film rather than pooling loose at the bottom.

   1 min
4. 4

   Marinate briefly

   Leave the bowl uncovered on the counter for about 10 minutes while you start the rice so the spices can bloom and the chicken loses its raw chill. The coating should look a little tighter and smell more rounded by the end; if your kitchen is warm, keep it out of direct sun and give the bowl a quick stir halfway through so the top layer does not dry out.

   10 min
5. 5

   Dice the cucumber

   Trim the Cucumber, peel it only if the skin feels thick or waxy, then cut it into very small dice on the chopping board so the raita stays spoonable and cool. Aim for pieces about the size of a pea; if the knife slips and makes bigger chunks, go back over the pile once more so the cucumber doesn't feel chunky against the chicken.

   4 min
6. 6

   Chop the mint

   Stack the Mint leaves, roll them into a loose cigar, and slice across with a sharp knife to make fine ribbons on the chopping board. Work for about 1 minute until the pieces are bright green and neatly cut, not bruised; if the leaves darken or smell grassy, stop chopping and switch to lighter pressure so they stay fresh.

   1 min
7. 7

   Make the raita

   In the mixing bowl, stir the Cucumber, the chopped Mint, the remaining Plain Greek Yogurt, the remaining Garlic Cloves, the remaining Lemon Juice, and the remaining Table Salt together until the yogurt is cool, flecked green, and evenly spoonable. Give it about 1 minute of gentle folding; if it looks watery, keep stirring for another few seconds so the liquid disappears back into the yogurt instead of pooling on top.

   2 min
8. 8

   Start the rice

   Rinse the White Long-Grain Rice briefly under cool Water in a small sieve until the runoff looks less cloudy, then simmer it in a medium saucepan over medium heat until the grains are tender and the surface water has disappeared, about 15 minutes. You want the rice to look fluffy and separate, not soupy; if the pot starts to spit dry before the grains are tender, add a splash more Water and keep the lid on.

   15 min
9. 9

   Sear the chicken

   Set a large skillet over medium-high heat and add the Canola Oil, then wait until it shimmers and slides easily across the base. Lay the chicken chunks in one layer and leave them alone for about 4 minutes, turning once with tongs until the coating turns deep golden with browned speckles and the edges feel set; if they stick, give them another 30 seconds instead of tearing them off early.

   6 min
10. 10

    Plate and serve

    Spoon the White Long-Grain Rice onto plates, arrange the Chicken Breast pieces on top, and finish with a generous spoonful of cucumber raita beside them so the cool yogurt meets the hot rice at the table. The chicken should look charred at the edges and the raita should stay pale and thick; if the chicken has cooled slightly while you plated, return it to the warm skillet for 30 seconds before serving so it arrives steaming.

    2 min

Nutrition per serving