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Grilled Tandoori Chicken with Cucumber-Tomato Raita

Prep time 18 mins
Cook time 12 mins
Other time 1 hr, 25 mins
Yield 4 servings (serving size: 1 chicken breast half and 1/3 cup raita)
Popular in India and central Asia for centuries, tandoori chicken is traditionally a fairly hot dish, but this version is relatively mild and served with raita, a cooling salad. Make the raita ahead so it has time to chill. Use the extra raita as a topping for a pita sandwich.

Ingredients

  • Cucumber-Tomato Raita
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon canola oil
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 2 teaspoons grated peeled fresh ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • Cucumber-Tomato Raita

Nutrition Information

  • calories 273
  • fat 8.6 g
  • satfat 1.9 g
  • protein 38.2 g
  • carbohydrate 8.9 g
  • cholesterol 99 mg
  • iron 2.1 mg
  • sodium 539 mg
  • caloriesfromfat 28 %
  • fiber 1.3 g
  • calcium 130 mg

How to Make It

  1. Prepare Cucumber-Tomato Raita.

  2. . Combine lemon juice and next 8 ingredients in a small bowl, stirring well to form a paste. Cut 3 diagonal 1/4-inch-deep slits across each chicken breast half. Rub spice paste in slits and on all sides of chicken. Cover and let stand 15 minutes.

  3. . Prepare grill.

  4. . Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until done. Serve with Cucumber-Tomato Raita.

Oxmoor House Healthy Eating Collection