Woohhooo!!! This is my first Indian recipe, and as you have probably realized, these are chicken tikka skewers. Now there was no messing around here, I didn’t want to put my little twist on this recipe or anything like that. I have always struggled when it comes to giving Indian food that authentic flavour. however, I have got to say that I really have finally been able to create something that delivers really nicely instead of “pretty good”, but not really the correct aroma and/or taste. You get the fantastic depth of flavour and the beautiful char on the meat, basically what you would expect when you think of a “chicken tikka skewer”.
Now the raita was interesting. It definitely is the side dish of this recipe, however, most raita’s come in the form of a dip. The one in this recipe definitely is dip-able however, I have kind of “saladified” it (yes that is a word I have just invented). So you could also spoon some of the raita over the skewers or you could just eat it as a side dish and that would still be delicious. Either way, you will get the hot, strong char flavour of the chicken tikka skewers. Then you got a lovely balance of the fresh flavours of yoghurt and cucumber in the raita.
One thing I feel that I must point out is that you really should try to marinade the meat overnight, the longer you marinate the chicken the better it will taste and the more tender it will be. I understand that this is already mentioned in the recipe but I just want to get the point across. It is a 10-15 minute job to get the ingredients together in a bowl and when you cook it later on the task will be even easier, as if this dish couldn’t be easy enough.
So that’s all there is to it. An easy, healthy vibrant dish that is full of flavour. If you like this recipe and don’t want to miss out on any more posts, feel free to subscribe and/or follow my social media. I wish you lovely people all the best. Chou for now:
Chicken Tikka Skewers with a Cucumber Raita
Beautifully marinated and charred chicken skewers.
Chicken Tikka skewers (makes roughly 8-10 skewers)
- 1 kg chicken thighs cut into bite size chunks
- 2 onions roughly chopped
- 2 garlic cloves crushed and peeled
- A thumb sized piece of ginger peeled and roughly chopped
- The juice from half a lemon or lime
- 2 teaspoons of ground coriander
- 1 teaspoon of ground cumin
- 2 teaspoons of garam masala
- 8 tablespoons of all naterul yoghurt
- A good handful of coriander washed separate the sprigs and the leaves
- salt and pepper for seasoning
Chicken Tikka skewers
- Use a blender to blend the coriander springs, onions, garlic, ginger and lemon/lime juice (use a bit more citrus if need be to help blend the ingredients). If you don't have a blender you can use a fine grater and/or just chop the ingredients very finely.
- Transfer the mixture to a bowl, add the ground spices, yoghurt, season with a generous pinch of salt, add the chicken and then cover with cling wrap.
- Marinade overnight if you can or for at least a couple of hours in the fridge.
- Next, pre-heat a grill and make sure it's super hot.
- If you are using wooden skewers soak them in water for about 8-10 minutes. This will ensure your don't get any splinters in your meat.
- Skewer the chicken pieces, place them on a tray (if you have the bars, that's even better), then place them under the grill for about 8-10 minutes until the skewers cooked through.
- Add the cucumber, yoghurt, garlic and ginger to a bowl and then season to taste with the salt and ground spices. Serve with the skewers and enjoy.
- The chicken is marinated preferably overnight. So it's a good idea to start cooking this dish in advance.