Garam Masala Chicken Skewers With Cucumber Raita
Chicken is marinated in a medley of aromatic and warming Indian spices and then served with a cool and creamy cucumber yogurt sauce.
Ingredients
Marinade
- 2 tbs. cumin seeds (or ground cumin)
- 1 ½ tbs. coriander seeds (or 1 tbs. ground coriander)
- 1 tsp. whole black peppercorns (or ground black pepper)
- ½ tsp. green cardamom seeds (or ground cardamom)
- 3 star anise
- 2 bay leaves
- 1 (1-inch) cinnamon stick (or ½ tsp. ground cinnamon)
- ½ tsp. ground cloves
- ½ tsp. ground nutmeg
- 1 tsp. sea salt
- 2 tbs. extra-virgin olive oil
Cucumber Raita
- 2 cups plain, full-fat Greek yogurt
- 1 cup grated English cucumber
- ¼ cup minced cilantro, plus more to garnish
- 2 tbs. minced fresh mint leaves (or 2 tsp. dried mint), plus more for garnish
- ½ tsp. ground cumin
- 1 lemon, zested and juiced
- ½ tsp. sea salt
Chicken Skewers
- 1 ½ lb. boneless, skinless chicken thighs, cut into 1½-inch cubes
- 20 presoaked wooden skewers
Directions
Prepare the marinade:
STEP 1
If using whole spices, place a small pan over medium-low heat and add all ingredients except the cloves, nutmeg, salt, and olive oil.
STEP 2
Toast for four to five minutes, stirring constantly, until the spices are fragrant and slightly browned.
STEP 3
Remove from heat and add the cloves and nutmeg, stirring for only a few seconds.
STEP 4
Transfer to a spice grinder and allow to cool completely, about seven to 10 minutes. (If using ground spices, add them all with the cloves and nutmeg, and toast for only 10 to 15 seconds. Then transfer them to a blender.)
STEP 5
Grind or blend the spices until smooth, then pour them into a medium bowl, add the sea salt and olive oil, and stir to combine.
STEP 6
Reserve ¼ cup of the marinade for brushing during grilling. Add the chicken to the remaining marinade, toss to coat well, and allow to marinate for a minimum of one hour (or up to four hours) in the refrigerator.
Prepare the raita:
STEP 1
Combine all the ingredients in a small bowl and stir to thoroughly mix.
STEP 2
Allow to sit in the fridge for at least 45 minutes before serving.
Prepare the skewers:
STEP 1
Place four or five pieces of chicken on each skewer. Grill on two sides for five to six minutes each until golden brown.
STEP 2
Lightly brush with the reserve marinade and cook briefly on each side to seal.
STEP 3
Serve with the cucumber raita on the side.
Photography: Terry Brennan; Styling: Betsy Nelson
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Jose Guzman, RDN, is a New Mexico-based dietitian and chef.
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