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When I was pregnant with my kids, I craved Indian food constantly, and I’ve always wondered if that’s why they all grew up loving those bold, warming spices! This Chicken Tikka with Cucumber Mint Raita was one of the first Indian-inspired recipes I made at home, and it’s been a family favorite ever since. It looks impressive, tastes incredible, and is so much easier to pull off than you’d think.
Table of Contents
Why You’ll Love This Recipe
- It’s weeknight easy. The marinade takes 10 minutes to throw together, and the chicken broils in under 10 minutes. If you love quick dinners like this, check out more of my 30-Minute Meals!
- The whole family will eat it. The spices are warm and aromatic (not hot) making this a great introduction to Indian-inspired flavors for kids. Plus, let’s be honest, kids will eat just about anything on a stick! If your little ones agree, Chicken on a Stick is another one they’ll go crazy for.
- The raita is a game changer. Cool, creamy, and bright, it perfectly balances the warmth of the spiced chicken. It goes great on my Salmon Burgers or Middle Eastern Chicken Burgers too!
- It’s incredibly versatile. Serve it over rice, stuffed in pita, as an appetizer. This dish works in so many ways.
This was SUCH a huge hit today with me, my hubby and 22 month old son. My son made me put more chicken on his plate 3 times!!! I absolutely loved that such a simple preparation could give you such bursts of delicious flavor. Thank you for posting such a wonderful recipe.
– Samantha Y
The Ingredients
- Chicken breasts: Boneless, skinless chicken breasts cut into 2-inch cubes are ideal here. The bite-sized pieces soak up the marinade quickly and cook fast and evenly under the broiler.
- Greek yogurt: Used in both the marinade and the raita, Greek yogurt is the star of this recipe. In the marinade, it tenderizes the chicken and helps the spices cling to every piece. Use 2% or whole milk for the best flavor and texture.
- Garam masala: This warm spice blend is the backbone of the tikka marinade. It’s aromatic and complex (think cinnamon, cardamom, and cloves) with zero heat. A little goes a long way!
- Cumin: Earthy, slightly smoky, and deeply savory, cumin adds that unmistakable depth of flavor that makes this dish taste like it came straight from a restaurant kitchen.
*For a full list of ingredients, see the recipe card below.*
How to Make Chicken Tikka with Cucumber Mint Raita
- Make the marinade: Combine the Greek yogurt, garlic, lime juice, cumin, garam masala, and salt in a large bowl and stir until smooth. This fragrant mixture is what makes the chicken so tender and flavorful.
- Marinate the chicken: Add the chicken cubes to the bowl and toss until every piece is well coated. Let it sit at room temperature for up to an hour, or cover and refrigerate overnight. The longer, the better, but even 30 minutes while you prep the rest of dinner makes a difference!
- Skewer and broil. Preheat the broiler. Thread the chicken onto skewers, spacing the pieces just slightly apart, and place on a foil-lined baking sheet. You can cover the ends of wooden skewers with foil to prevent burning. Broil 6 inches from the heat for 8-10 minutes until cooked through with gorgeous charred edges.
- Make the raita. While the chicken cooks (or ahead of time!), combine all the raita ingredients in a bowl and stir.
- Serve. Plate the chicken tikka alongside the cucumber mint raita and watch it disappear.
Watch How to Make It
Tips for The Best Chicken Tikka
- Marinate overnight if you can. An hour works great, but overnight takes the flavor and tenderness to another level.
- Give the chicken some space on the skewer. Pieces that are just barely touching will cook more evenly than a tightly packed skewer.
- Broil, don’t bake. The high, direct heat of the broiler is what gives the chicken that slightly charred, restaurant-worthy finish.
- Make the raita ahead. It actually gets better as it sits! You can make it up to 2 days in advance and store covered in the fridge.
FAQs
Absolutely! The chicken can marinate in the fridge for up to 24 hours before cooking. The raita can be made up to 2 days ahead. Leftovers keep well for up to 4 days in the fridge and are amazing over rice bowls for lunch!
Yes! The grill works beautifully here and adds an extra layer of smoky flavor. Cook over medium-high heat for about the same amount of time, 8-10 minutes, turning once halfway through.
Not at all! Garam masala and cumin are warming and aromatic, not hot. This is a great dish for kids and spice-sensitive eaters. If you want to add some heat for the adults, just stir a pinch of cayenne into the marinade before adding the chicken.
Our favorite is warm basmati rice with a generous spoonful of raita. It’s a perfect meal. You can also stuff the chicken into warm pita or naan with tomatoes and raita, serve it as an appetizer with raita for dipping, or chop it over a simple green salad.
Yes! Air fryer chicken tikka is delicious. Cook at 400°F for 12-15 minutes, flipping halfway through. You can skip the skewers altogether and just cook the chicken cubes directly in the basket too if you wanted. Either way, make sure to leave space so the chicken cooks evenly. Depending on the size of your air fryer, you may need to work in batches.
More Chicken Breast Recipes
Chicken Tikka with Cucumber Mint Raita is the kind of recipe that makes you feel like a total rockstar in the kitchen. And the best part? It couldn’t be easier! If you try this recipe, leave a comment and rating below! I’d love to know how your family likes it.
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Chicken Tikka with Cucumber Mint Raita
Ingredients
Chicken Tikka
- 1/2 cup Greek yogurt (2% or whole)
- 1 clove garlic, minced
- juice of 1 lime
- 1 teaspoon cumin
- 1/2 teaspoon garam masala
- 1/2 teaspoon kosher salt
- 4 chicken breasts, boneless and skinless cut into 2 inch cubes
- skewers (if using wooden skewers, soak for 30 minutes)
Cucumber Mint Raita:
- 1 persian cucumber, peeled, seeded and diced
- 1 cup yogurt (I used 2% Greek)
- juice of 1/2 lemon
- 1 tablespoon fresh mint, chopped
- 1 teaspoon kosher salt
Instructions
Chicken Tikka
- In a large bowl, whisk together the Greek yogurt, garlic, lime juice, cumin, garam masala, and kosher salt until smooth and well combined.
- Add the chicken cubes and toss until every piece is thoroughly coated in the yogurt marinade. Let sit at room temperature for up to an hour, or cover and refrigerate overnight for maximum flavor and tenderness.
- When ready to cook, preheat the broiler and position the oven rack 6 inches from the heat source.
- Thread the marinated chicken cubes onto skewers, leaving a small space between each piece for even cooking. Place on a foil-lined, parchment-lined, or greased baking sheet. Wrap the exposed ends of wooden skewers in foil to prevent scorching.
- Broil for 8-10 minutes, until the chicken is cooked through, the edges are lightly charred, and the internal temperature reaches 165°F.
- Serve immediately with cucumber mint raita.
Cucumber Mint Raita
- In a small bowl, combine the diced cucumber, yogurt, lemon juice, fresh mint, and salt. Stir until well combined. Taste and adjust salt or lemon juice as needed.
Notes
- Ideally, marinate the chicken for at least an hour, but if you’re short on time, even 15-30 minutes is helpful. Overnight in the fridge will give you the most flavorful and tender result.
- If using wooden or bamboo skewers, soak them in water for 30 minutes before threading, or wrap the exposed ends in foil to prevent scorching.
- The raita can be made up to 2 days ahead. It actually gets better as it sits! Store covered in the fridge and stir before serving.
- Leftovers keep in the fridge for up to 4 days and are amazing over rice bowls for lunch.
- Air fryer method: Skip the skewers and cook the chicken cubes at 400°F for 12-15 minutes, flipping halfway through. Leave space between each piece and work in batches if needed.
- Grill method: Cook over medium-high heat for 8-10 minutes, turning once halfway through.
Sooo good! The chicken is super flavorful and tender. The raita is addictive too! Great recipe!
Glad you loved this one! Thank you!
Used lemon for the chicken and cooked it on the grill. I didn’t cut the chix either, left it as whole breasts. The fam LOVED this way of preparing chicken. So simple and so yummy! Thank you. I have a feeling we are going to eat a lot of this, grilled, this summer.
Thank you for such a fast and easy meal! I put thr chicken in a pita with tomatoes and the raita- super fast and delicious! All of your recipes are big hits here- Thank you!
This was SUCH a huge hit today with me, my hubby and 22 month old son. My son made me put more chicken on his plate 3 times!!! I marinated the chicken for about an hour, then put the skewers on the grill. I made Basmati rice on the side and the Raita went so well with it. I absolutely loved that such a simple preparation could give you such bursts of delicious flavor. Thank you for posting such a wonderful recipe.
Made this tonight. We ALL loved it! Made some aloo paratha to go with it.