Grilled Tandoori Chicken with Cucumber-Tomato Raita |
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Prep Time: 18 Minutes Cook Time: 12 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 |
Directions:
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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