Yogurt-Marinated Chicken Kebabs with Basmati Rice and Cucumber Raita

These kebabs were inspired by the flavors of chicken tikka masala, the ubiquitous American-diner-pleasing Indian restaurant standard. In this approach, the ‘sauce’ is turned into a marinade, in which the chicken becomes unbelievably tender and the vegetables take on a subtle Indian flavor profile.

June 26, 2009; 6:00 AM • by Stephanie Ganz

For more from Stephanie, check out her blog, onioncloute.

These kebabs were inspired by the flavors of chicken tikka masala, the ubiquitous American-diner-pleasing Indian restaurant standard. In this approach, the ‘sauce’ is turned into a marinade, in which the chicken becomes unbelievably tender and the vegetables take on a subtle Indian flavor profile.

For the Kebabs:

Ingredients

8 wooden skewers
4 boneless chicken thighs, cubed
cherry tomatoes, button mushrooms, red onions, cut to be roughly equal in size

1 c. greek yogurt
2 Tbs. tomato paste
1 Tbs. garam masala
1 tsp. each: ground mustard, curry powder, coriander, cumin, salt, and pepper
1 clove garlic
juice of 1/2 a lemon

Directions

Combine the marinade ingredients, and add the chicken. Marinate for at least 30 minutes and up to 24 hours.
Preheat a gas grill on high for 15 minutes; or start the fire for a charcoal grill, and allow the grill to heat up.
Load up the marinated chicken onto half of the skewers. With the remaining skewers, alternate the vegetable ingredients until each skewer is full. Lightly roll the vegetable skewers in a little of the marinade.
Grill kebabs for ten minutes on each side. Serve over basmati rice with cucumber raita.

Cucumber Raita

Ingredients

1 c. greek yogurt
1/2 an english cucumber, thinly sliced
1 T. onion, thinly sliced
1 tsp. cumin seed, lightly crushed
1 T. fresh mint, chopped

Directions

Combine all ingredients and allow to sit for at least 20 minutes before serving.

June 26, 2009 6:00 AM 0