Chicken Tikka with Cucumber Raita

• 2 1/4 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch cubes
• 3 garlic cloves, minced
• 5 teaspoons minced fresh ginger
• 1 1/2 teaspoons salt
• 3/4 cup plain whole-milk yogurt
• 1/2 cup vegetable oil mixed with 1 tablespoon Chinese mustard
• 2 tablespoons fresh lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground mace
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cardamom
• 1 teaspoon turmeric
• 1 teaspoon cayenne pepper
• 1 teaspoon freshly ground black pepper
• Vegetable oil, for the grill
• Lemon wedges, thinly sliced red onion and chopped cilantro, for serving
• Cucumber Raita

1. Soak six 12-inch bamboo skewers in warm water for 30 minutes.
2. Thread the chicken onto the skewers and set in a shallow glass baking dish.
3. On a cutting board, use the side of a large knife to mash the garlic, ginger and salt to a paste.
4. In a bowl, whisk the paste with the yogurt, mustard oil, lemon juice, cumin, mace, nutmeg, cardamom, turmeric, cayenne and black pepper.
5. Pour the marinade over the chicken; turn to coat.
6. Cover and refrigerate for 3 to 4 hours, turning occasionally.
7. Light a grill.
8. Lightly oil the grate.
9. Grill the chicken over a medium-hot fire for about 4 minutes per side, or until it is cooked through and golden.
10. Serve with the lemon wedges, red onion, cilantro and Cucumber Raita.

chicken breasts, garlic, fresh ginger, salt, milk, vegetable oil, lemon juice, ground cumin, ground mace, ground nutmeg, ground cardamom, turmeric, cayenne pepper, freshly ground black pepper, vegetable oil, lemon wedges, cucumber raita

Taken from www.foodandwine.com/recipes/chicken-tikka-with-cucumber-raita (may not work)