Grilled Tandoori Chicken with Cucumber-Tomato 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.

Yield: 4 servings (serving size: 1 chicken breast half and 1/3 cup raita)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 1 Hour, 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 273
  • Fat: 8.6g
  • Saturated fat: 1.9g
  • Protein: 38.2g
  • Carbohydrate: 8.9g
  • Cholesterol: 99mg
  • Iron: 2.1mg
  • Sodium: 539mg
  • Calories from fat: 28%
  • Fiber: 1.3g
  • Calcium: 130mg

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

Preparation

  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.
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