Ingredients
Chicken and Marinade
- 2 large chicken breasts, diced into large chunks
- 2 tbsp full-fat Greek yogurt
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 garlic cloves, crushed
- Pinch of salt
Salad
- 1 carrot, peeled and diced into straws
- 1 head baby gem lettuce, finely chopped
- 2 scallions (spring onions), chopped
- Olive oil, to taste
- Lemon juice, to taste
Cucumber Raita
- ½ cucumber, grated and excess liquid squeezed out
- 240 g full-fat Greek yogurt
- A few mint leaves, chopped
- Lemon juice, to taste
- ½ garlic clove, grated
- Pinch of chili flakes, to taste
- Pinch of salt, to taste
Herb Drizzle
- Handful cilantro (coriander), finely diced
- Olive oil, enough to drizzle
- ½ lemon, juiced
- Pinch of chili flakes, to taste
- Pinch of salt, to taste
To Serve
- 2 flatbreads, warmed
- 300 g cooked rice, fluffy
Instructions
- Marinate the chicken: Dice the chicken into large chunks and place in a bowl. Add the Greek yogurt, garam masala, ground cumin, smoked paprika, crushed garlic, and a pinch of salt. Mix thoroughly to coat the chicken evenly. Cover and let it marinate in the refrigerator for at least 1 hour, or overnight if possible, for maximum flavor.
- Prepare cooking equipment: Preheat your grill to high heat. Alternatively, you can preheat an air fryer to 180°C or an oven to 200°C (180°C fan).
- Cook the chicken skewers: Thread the marinated chicken pieces onto skewers. Brush them lightly with olive oil. Cook the skewers under the grill or in the air fryer for 6 minutes on each side (a total of 12 minutes), or in the oven for 10 minutes on each side (a total of 20 minutes), until the chicken is cooked through and slightly charred. Adjust cooking time based on the size of the chicken chunks.
- Prepare the salad: Peel the carrot and cut it into thin matchstick-sized straws. Finely chop the baby gem lettuce and spring onions. Toss them together in a bowl with a drizzle of olive oil and lemon juice to taste. Set aside.
- Make the cucumber raita: Grate the cucumber and squeeze out its excess liquid. In a separate bowl, combine the cucumber with the full-fat Greek yogurt, chopped mint leaves, a squeeze of lemon juice, grated half garlic clove, and a pinch of chili flakes. Mix well and season with salt to taste.
- Prepare the herb drizzle: Finely dice the cilantro and place it in a bowl. Add olive oil and lemon juice, then stir in a pinch of chili flakes and salt. The texture should be loose enough to drizzle but not overly oily. Adjust seasoning as needed.
- Assemble and serve: Once the skewers are cooked, divide them evenly on two plates. Serve alongside the crunchy salad, warm flatbreads, and fluffy cooked rice. Drizzle the herb mixture over the chicken and add a dollop of the refreshing cucumber raita for a perfectly balanced meal.
Notes
- Marinating the chicken overnight enhances flavor and tenderness.
- Adjust chili flakes according to your spice preference.
- Ensure to squeeze out excess cucumber liquid for a thick, creamy raita.
- Chicken should be cooked to an internal temperature of 75°C (165°F) for safety.
- The recipe is versatile—grill, air fry, or bake based on available equipment.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian-inspired
- Diet: Halal
