Chicken Tikka With Raita - cooking recipe

Ingredients

1 3/4 lbs boneless skinless chicken thighs, cut into strips
1 piece (1 inch) ginger, grated
3 cloves garlic, crushed
2 tbsp lemon juice
2 tsp ground coriander
1/2 tsp garam masala
1/4-1/2 tsp cayenne pepper
2 tbsp tomato paste
3 tsp ground cumin
1 2/3 cups yogurt
8 None fresh long red chili peppers
1/4 cup finely chopped cilantro
1/4 cup finely chopped mint

Preparation

Combine ginger, garlic, lemon juice, 2 tsp cumin, coriander, garam masala, cayenne pepper, tomato paste and 1/3 cup yogurt in large bowl. Add chicken; turn to coat. Cover; refrigerate 3 hours or overnight.
Meanwhile, for the raita, cook remaining 1 tsp cumin in small heated skillet until fragrant. Combine cumin in medium bowl with remaining 1 1/3 cups yogurt, cilantro and mint.
Thread chicken onto skewers.
Cook chili peppers on heated oiled grill pan (or on the grill) until tender. Cook chicken on same heated grill pan until cooked through.
Serve chicken with raita and chili peppers, and, if desired, warm naan bread.