Chicken Tikka with Garlic Naan

• 180 g raw Chicken breast (6.3 oz raw)
• 90 g Nonfat Greek yogurt (⅓ cup)
• 10 g Lemon juice (⅔ tbsp)
• 9 g (3 cloves) Garlic
• 5 g raw Fresh ginger (0.2 oz raw)
• 2 g Paprika (¾ tsp)
• 1.5 g Ground cumin (¾ tsp)
• 1.5 g Ground coriander (¾ tsp)
• 0.7 g Turmeric (¼ tsp)
• 1 g Chili powder (⅓ tsp)
• 1.5 g Salt (¼ tsp)
• 4 g Vegetable oil (¾ tsp)
• 70 g (1 small naan) Naan
• 5 g Butter, melted (1 tsp)
• 5 g raw Cilantro (⅓ cup chopped)
• 60 g raw Cucumber (2.1 oz raw)
• 30 g raw Red onion (1.1 oz raw)
• 2 g raw Fresh mint (2 tbsp chopped)

You'll need: Bowl, Baking sheet with a wire rack, Foil, Small bowl, Small pan or microwave bowl, Pastry brush or spoon, Instant-read thermometer.

Method

1. Marinate the chicken

   Cut the chicken into 3 cm (1¼ inch) cubes. Mix two-thirds of the yogurt with the lemon juice, grated garlic and ginger, paprika, cumin, coriander, turmeric, chili powder and most of the salt. Stir in the chicken until fully coated, cover and chill for at least 30 minutes, or up to 8 hours.

   Yogurt tenderizes the chicken as it sits, which is why tikka stays juicy.

2. Make the cooling raita and garlic butter

   Dice the cucumber and mix it with the remaining 30 g of yogurt, the mint, a pinch of salt and half the red onion. Slice the rest of the onion for serving. Stir a little grated garlic and chopped cilantro into the melted butter.

   Squeeze the diced cucumber in a paper towel first so the raita doesn't turn watery.

3. Broil the chicken

   Heat the broiler on high with a rack 12 cm (5 inches) from the heat. Thread the chicken onto skewers or lay it on the oiled rack over the foil-lined baking sheet. Broil for 10–12 minutes, turning once, until charred in spots and 74°C (165°F) inside.

   Don't wipe off the marinade. The yogurt coating chars into the smoky spots that make it taste tandoor-cooked.

4. Warm the naan

   Brush the naan with the garlic butter and slide it under the broiler for about 1 minute on each side, until puffed and lightly spotted.

   Don't walk away. Naan goes from warm to burnt in seconds under a broiler.

5. Plate the chicken with naan and raita

   Pile the chicken on a plate with the naan, the cucumber raita and the sliced onion.

   Spoon the raita over the chicken. The cool yogurt balances the heat of the spices.

Swaps

• Chicken breast → Boneless chicken thighsJuicier and more forgiving, about 50 kcal more.
• Naan → Basmati rice, 60 g dryA bowl-style meal. Similar calories.