Chicken Tikka with Cucumber Raita

Method

1. 1

   Cut 130g chicken breast into 2cm cubes. In a bowl, combine 3 tbsp plain Greek yogurt, 1 tsp garam masala, 1/2 tsp turmeric, 1 tsp paprika, 1 tsp grated ginger, 1 minced garlic clove, juice of half a lemon, and a pinch of salt. Add chicken and coat well. Marinate for at least 10 minutes (or overnight).

   ~12 min

2. 2

   Preheat oven to 220°C / 425°F. Thread chicken onto skewers or spread on a lined oven tray. Bake for 15-18 minutes until charred at edges and cooked through.

   ~18 min

3. 3

   While chicken bakes, cook 60g (dry weight) basmati rice according to package directions.

   ~12 min

4. 4

   Make raita: grate 40g cucumber and squeeze out excess water. Mix with 3 tbsp plain yogurt, a pinch of cumin, a pinch of salt, and a few mint leaves (fresh or dried).

   ~3 min

5. 5

   Serve chicken tikka over rice with raita on the side and a lemon wedge.

   ~1 min

Chef Notes

Marinating overnight transforms this dish — the spices penetrate deeply and the yogurt makes the chicken incredibly tender. Use chicken thigh for even more flavour.