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Tandoori Chicken with Raita

Tandoori Chicken with Raita

Nutrition Facts
  • cal. (kcal) 359
Tandoori Chicken with Raita
  • Makes: 4 servings
  • Prep: 10 mins
  • Chill: 30 mins
  • Grill: 25 mins
  • 0
  • 1
  • 2
  • 3
  • 4
by 2 people

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.

Nutrition Information for Tandoori Chicken with Raita

Servings Per Recipe: 4
PER SERVING: 359 cal., 6 g total fat (3 g sat. fat), 168 mg chol., 649 mg sodium, 6 g carb. (1 g fiber), 66 g pro.

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