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Tandoori Chicken with Raita

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Makes: 4  servings Prep 10 mins Chill 30 mins Grill 25 mins
Tandoori Chicken with Raita
Nutrition Facts

Servings Per Recipe 4


  • Amount Per Serving
  • cal.(kcal)359
  • Fat, total(g)6
  • chol.(mg)168
  • sat. fat(g)3
  • carb.(g)6
  • fiber(g)1
  • pro.(g)66
  • sodium(mg)649

Percent Daily Values are based on a 2,000 calorie diet

Ingredients
  • 1 1/4 cups  plain yogurt
  • 1 kirby cucumber, peeled, seeded and finely chopped
  • 2 teaspoons  fresh lemon juice
  • 3/4 teaspoon  salt
  • 1 tablespoon  grated fresh ginger
  • 1 tablespoon  garam masala spice blend (such as McCormick)
  • 1/8 teaspoon  cayenne pepper
  • 4 bone-in, skinless chicken breasts (about 3 pounds), cut in half diagonally

Directions

1. For raita, stir together 3/4 cup yogurt, cucumber, lemon juice and 1/4 teaspoon salt in a small bowl; set aside.

2. In another small bowl, stir together remaining 1/2 cup yogurt, remaining 1/2 teaspoon salt, ginger, garam masala and cayenne. Place chicken in a baking dish and spread yogurt mixture over top. Cover with plastic wrap and refrigerate 30 minutes.

3. Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Lightly coat grill with nonstick cooking spray or oil. Grill chicken, covered, about 20 minutes over direct heat, turning every 5 minutes. Then move chicken to indirect heat for 5 minutes or until internal temperature measures 160 degrees on an instant-read thermometer. Serve with raita.

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