Grilled Tandoori Chicken with Cucumber-Tomato Raita

recipe
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.

Yield:

4 servings (serving size: 1 chicken breast half and 1/3 cup raita)

Recipe from

Oxmoor House

Recipe Time

Prep: 18 Minutes
Cook: 12 Minutes
Other: 1 Hour, 25 Minutes

Nutritional 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

Ingredients

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

Preparation

Prepare Cucumber-Tomato Raita.

. 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.

. Prepare grill.

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

Note:

Oxmoor House Healthy Eating Collection

January 2008
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