Tandoori Chicken with Raita
- cal. (kcal) 359
- Makes: 4 servings
- Prep: 10 mins
- Chill: 30 mins
- Grill: 25 mins
kirby cucumber, peeled, seeded and finely chopped
fresh lemon juice
grated fresh ginger
garam masala spice blend (such as McCormick)
bone-in, skinless chicken breasts (about 3 pounds), cut in half diagonally
- For raita, stir together 3/4 cup yogurt, cucumber, lemon juice and 1/4 teaspoon salt in a small bowl; set aside.
- 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.
- 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 RaitaServings 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.