Grilled Indian-spiced chicken thighs on a skewer with cucumber yogurt walnut sauce.
Ingredients
Chicken:
3 pounds chicken thighs, cut into 1/2" pieces
Raita:
16 ounces yogurt
1 cucumber, coarsely grated
1 carrot, peeled and grated
1 cupFisher® Walnut Chips, toasted, divided
½ teaspoon turmeric powder
1 tablespoon lemon juice
½ teaspoon black pepper
1 teaspoon salt
For food safety, gently rub produce under cold running water.
Spice Rub:
½ teaspoon clove
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon paprika
½ teaspoon cinnamon
12 wooden skewers, soaked in water
¼ cup olive oil
Directions
Prepare the chicken:Combine chicken thighs with olive oil and
spice rub and stir to coat.
Prepare the raita: Set aside 1 tablespoon
of toasted walnut chips. In a separate bowl, combine yogurt, cucumber, carrot, remaining
walnut chips, turmeric, lemon juice, salt and pepper. Refrigerate.
Complete the dish: Skewer the chicken thighs. Wash hands with soap and water after touching raw chicken. Grill until internal temperature reaches 165°F on a food thermometer, 8 to 10 minutes, flipping once. Serve hot with cool walnut raita. Garnish with walnut chips.
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