- Meat and poultry
- Cuts of chicken
- Chicken thigh
This fabulous Indian tikka masala-spiced chicken dish is served with a cool and refreshing raita and a colourful salsa.
Hertfordshire, England, UK
2 people made this
- For the chicken
- 80g (3 oz) tikka masala paste
- 2 tablespoons natural yoghurt
- 4 large chicken thighs
- For the salsa
- 35g (1 1/4 oz) cashew nuts
- 290g (10 1/4 oz) cherry tomatoes, halved
- 1/2 cucumber, diced
- 1 squeeze of lemon juice
- 1 tablespoon chopped fresh mint
- 25g (1 oz) mini pappadums, roughly crushed
- For the raita
- 1/2 cucumber, finely diced
- 2 tablespoons chopped fresh mint
- 125g (4 1/2 oz) natural yoghurt
- salt and pepper, to taste
- chopped fresh mint, to garnish
MethodPrep:15min ›Cook:30min ›Extra time:30min marinating › Ready in:1hr15min
- Mix the tikka masala paste and the natural yoghurt in a large, non-metallic mixing bowl. Add the chicken thighs and turn to coat. Cover and marinate in the fridge for at least 30 minutes or overnight.
- Toast the cashew nuts in a dry frying pan, stirring often until golden brown. Allow them to cool then roughly chop and mix with all the remaining salsa ingredients except the mini pappadums.
- Combine all of the raita ingredients in a separate bowl and season lightly.
- BBQ method: If using a barbecue, put the chicken thighs over a medium-hot area, brush thickly with the marinade, season, and cook for about 20 to 25 minutes, turning occasionally until they are cooked through.
- Oven method: Alternatively, cook the chicken pieces in an oven preheated to 200 C / 180 C fan / Gas 6 and bake for 45 minutes until cooked through and the chicken is no longer pink.
- Stir the crushed pappadums into the salsa and serve with the chicken and the raita. Garnish with fresh mint.
For the chicken:
For the salsa:
For the raita:
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Raita Recipe (Traditional Indian Condiment)
This Raita recipe is an Indian condiment made with yogurt, fresh vegetables and spices. It is served as a side and relished for its cooling effect when eating spicy foods. My favorite version includes cucumbers, serrano peppers and mint.
We&rsquove been enjoying a lot of curry recipes in the Chili Pepper Madness household lately. It is something we&rsquove really grown into over the years. See my awesome Curry Recipes here.
Patty was never a big curry fan in her youth, and I simply wasn&rsquot exposed to it growing up in the secluded Midwest and my parents never took me to an Indian restaurant.
After we married, we began to explore and quickly found a love for all things curry. If you&rsquore a spicy food lover like I am, I&rsquom sure curry is on your menu quite frequently.
As with any curry, though, it can get pretty spicy. Right? Have you ever tasted a curry that was just TOO HOT?
Watch Video: How To Make Dhaba-Style Mixed Veg Raita Recipe:
Perfect raita requires perfect ingredients in carefully measured quantities. In this mixed veg raita recipe, chopped tomatoes and onions along with some green chillies are added to the beaten curd, which is further spiced up with red chilli powder, roasted cumin, and salt.
This raita recipe video shows exactly what quantities of the ingredients and spices you should add to make the perfect restaurant-style raita that we all relish while dining out. Perk up your meals with this amazing raita. Here's the list of ingredients and step-be-step method of making DHABA's special raita.
Mixed Veg Raita Recipe -
1 tsp roasted cumin, crushed
1 tsp green chillies, chopped
In a bowl, add the chopped tomato, onion, green chills, roasted cumin, salt, coriander and beaten curd.
Sprinkle roasted cumin and red chilli powder on the top.
About Neha Grover Love for reading roused her writing instincts. Neha is guilty of having a deep-set fixation with anything caffeinated. When she is not pouring out her nest of thoughts onto the screen, you can see her reading while sipping on coffee.
Easy Indian Tomato Raita
Serve the raita ice cold. I like it especially as a side dipping dish for a rather spicy Indian curry because it has a soothing effect on your tastebuds when they are on fire.
Do you often eat Indian dishes at home?
Perhaps you cook curries yourself from time to time? Check out this classic butter chicken! Or are you more of a chicken cashew korma kind of person? Also take a look at my vegetarian korma with chickpeas and sweet potato!
Cooking Indian at home is so easy.
Indian Spiced Grilled Chicken
Let’s be real: boneless, skinless chicken breasts can get boring when eaten night after night. Since they are naturally lean, they have a tendency to dry out quickly if not prepared properly.
To ensure a juicy, tender chicken breast, I love creating quick and easy yogurt marinades. Acting as a natural tenderizer, the acidity in yogurt is my secret weapon to perfect chicken every time.
Similar to lemon juice, it helps break down the proteins in the meat which results in a moist and flavorful end product.
We always have plain yogurt on hand for smoothies, tzatziki, cucumber raita and more so I love using it to throw together a quick marinade. Speaking of raita, this Indian Spiced Grilled Chicken is best served with a cool and creamy yogurt sauce on the side. In fact, I love whipping up the raita while the chicken is marinating.
If you don’t love Indian flavors, feel free to use any of your favorite spices. This would be ideal for my All Purpose Lebanese Spice Blend or you could head to Mexico and add smoked paprika, cumin, and lime juice.
The key to a tasty spicy chicken curry recipe
Whether you use country chicken (naatu kodi) or broiler chicken, marination of the washed chicken pieces is important. Just salt, turmeric powder, and lemon juice will suffice. You can add a little ginger garlic paste, red chili powder and curd/yogurt also. But its optional. You need to marinate for at least 20 mins to an hour. This marination process will soften the chicken and give it a nice flavor.
The key to a tasty curry is freshly ground spices. I cannot emphasize this enough. The aroma and flavor are unbeatable.
For this spicy chicken curry, you have to use at least 6 to 8 fresh light green chilies. The chicken curry gets its addictive flavor from these green chilies.
The chicken should slow cook or simmer in the gravy to absorb all the flavors. You need to use bone-in chicken as boneless will not yield the same flavor as the former.
And the onions have to be sauteed beyond the ‘transparent’ stage or till lightly browned and once you add ginger garlic paste, continue to saute till the raw smell disappears and the oil separates. This is a very crucial process for making any Indian curry be it vegetarian or chicken.
It makes for a perfect accompaniment to steamed rice, any flavored rice, biryani, chapati or naan.
All you chicken fans out there, do give this spicy chicken curry recipe a try. If you do, please share your feedback and pictures of chicken curry in the blog comments or on social media. Would love to see them. You will find me on Pinterest, Facebook, Twitter, Google Plus and Instagram.
1. Grate cucumbers squeeze out excess liquid. In a bowl, combine cucumber, onion and sour cream season to taste.
2. In a separate bowl, combine tomato, red onion, jalapeño and cilantro.
3. Pound chicken breast with a mallet to an even thickness brush with olive oil and rub all sides with spices. Grill until done brush with lemon juice.
4. Serve chicken atop flatbread with cucumber raita and tomato-onion-cilantro salsa. Partner with spinach-basmati pilaf, if desired.
Ingredients of Burhani Raita
- 2 cup yoghurt (curd)
- 1/2 teaspoon cumin powder
- salt as required
- 7 garlic
- 2 tablespoon coriander leaves
- 1/2 teaspoon red chilli powder
How to make Burhani Raita
To start with, take a bowl and add curd and whisk it to make it smooth.
Then add crushed garlic, cumin seeds powder, chopped coriander, salt, chili powder to the bowl and mix well.
I didn’t fall in love with Indian food until I moved to the UK twenty-five years ago. Before then, I’d perhaps tried a few Indian food recipes but nothing memorable. As a kid growing up in California I was hooked on Mexican food. I still am.
The thing is, so much of what I like about Indian food was introduced into India by the Europeans. European explorers discovered so many delicious fruits and vegetables during their visits to the New World. Pineapples, chilies, tomatoes, cabbages, pomegranates and avocados were all introduced into Indian cookery quite recently yet they all play a big role in what so many of us love about Indian food.
Why am I explaining all this while detailing my avacado dip recipe?
Well I was recently re-introduced to a great UK based company called The Cool Chili Company. If I told you the amount of times I’ve brought fresh corn tortillas back from my visits home to California, you’d think I seriously had a screw loose! I am corn tortilla mad.
I won’t have to do that again as The Cool Chili Company make their own and they make them to order so the tortillas you purchase are really fresh.
I ordered a few hundred corn tortillas the other day and decided to make some crab tostadas. I’ve been making my recipe for years. In order to serve them to perfection, I had to make a Mexican guacamole and tomato salsa.
This recipe is for an Indian Avacado dip which is very similar to Mexican guacamole. I like the use of low fat yogurt.
You are in for a real treat here!
Once you make the avocado dip, you could serve it with kebabs, naans, pappadams or whatever you fancy. It is great served corn tortillas by the way.
Be sure to give my crab tostada recipe a try. It may not be Indian food but you could make the same recipe with Indian chapattis instead of the corn tortillas for an equally delicious meal. This avocado raita goes so well with it.
Spicy Indian Red Chicken Curry Recipe
I saw this recipe on youtube and instantly loved it. It is a simple recipe, you just need few basic ingredients but the taste is truly mouth watering. Moreover the colour of this curry is very appetizing.
Garam Masala Powder – 1 tblspn
Red Chilli Powder – 1 tsp
Turmeric Powder / Manjal Podi – 1 tsp
Cumin Powder / Jeera Podi – 2 tsp
Ginger Garlic Paste – 1 tblspn
Curd / Yogurt – 1 cup
Salt to taste
Dry Kashmiri Red Chillies – 10 to 15
Garlic – 6 to 8 cloves
Method:Take chicken in a bowl, add all the marination ingredients into it and mix well. Leave it to marinate for 30 mins.
Take chillies and garlic in a blender and puree till smooth.
Heat oil in a kadai. Add in onions and saute till golden.
Now add in the chicken along with the marination and saute on high heat for 5 mins.
Cover the kadai and cook on a low heat for 25 to 30 mins. Stiring inbetween.
Now the chicken must be cooked, increase the heat and cook on high heat till the chicken is well seared and oil separates from this. It will take around 10 to 15 mins.
Now add in ground chilli masala and mix well. Saute well for 10 more mins till raw smell leaves away.