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| A Cucumber And Fresh Mint Raita. Courtesy of Wikipedia on Googl |
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| A Cucumber And Fresh Mint Raita. Courtesy of Wikipedia on Googl |
The last time I shared Chicken Tikka with you was back in July 12th 2011 when it was roasted in the oven. This time we shall have it grilled on the stove-top grill and served on fresh hot pitta bread with chopped fresh cilantro (coriander) topped with a Raita. Indian / Pakistani food is generally spicy so yogurt comes to cool your palate...
You will need :
Serves 3
- 700 gr chicken breast cut in cubes.
- 4 Tbsp. ready made Tikka Powder mix. (As I usually say, any self respecting super market should have Sharwood's Tikka Powder Mix).
- 4 Tbsp. thick Greek yogurt.- 2 Tbsp. lemon juice.
- 2 Tbsp. olive oil.
- ½ bunch fresh cilantro.
- Lettuce leaves.- 10 pieces Pitta Bread.
- 400 gr thick Greek yogurt.- 2 Tbsp. fresh mint roughly chopped.
- Toaster.
Method:
- Combine Tikka powder mix, yogurt, lemon and olive oil into a uniform paste.
- Add and coat chicken cubes.
- Marinate for a couple of hours.
- Thread into skewers. 2 per person.
- Combine yogurt and chopped mint leaves in a bowl for the raita.
- Put your chopped cilantro in a bowl to serve at table.- Serve your lettuce leave standing in a long wide glass.
- Serve your pitta bread by the toaster.
- Now that you have all your side dishes ready at table, start grilling your Tikka chicken kebabs.
- When cooked, Serve 2 skewers of Tikka Kebab per person.How to eat:
- Heat a pitta bread in the toaster.
- Put some cilantro on pitta.
- Take Tikka kebabs off one skewer and place on top of the cilantro.
- Spoon some raita on top of the kebabs.
- Fold the pita bread in two and eat by hand.
If you do not want to eat bread:- Instead of bread set one lettuce leaf on your plate.
- Add some cilantro.- Kebabs from your skewer.
- Top with raita.
Optional:
- Sprinkle some slightly toasted cumin seeds on the raita.
- Add thin onion rings on top of the raita.
Enjoy !!
Stelio
