1 medium cucumber peeled halved seeded chopped (, , and )
0.5 teaspoon cumin seeds lightly toasted chopped
5 teaspoons ginger fresh minced
2 small garlic clove minced
3 garlic clove minced
1 teaspoon ground cardamom
2 teaspoons ground cumin
1 teaspoon mace
1 teaspoon nutmeg
1 teaspoon pepper fresh black
5 servings pepper fresh
2 tablespoons juice of lemon fresh
5 servings lemon wedges for serving
0.3 cup mint leaves chopped
1 tablespoon mustard chinese
0.8 cup yogurt plain
2 cups yogurt plain
5 servings onion red thinly sliced for serving
1.5 teaspoons salt
5 servings salt
2.3 lbs chicken breast boneless skinless cut into 1 1/2-inch cubes
0.5 cup cream sour
1 tomatoes seeded chopped
1 teaspoon turmeric
0.5 cup savory vegetable mixed
0.5 cup savory vegetable mixed
5 servings vegetable oil for the grill
Equipment
bowl
knife
whisk
grill
skewers
cutting board
glass baking pan
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.