Tandoori Chicken and Tomato Cucumber Raita

Ingredients
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Pinch of ground nutmeg
• 4 boneless, skinless chicken breasts, (about 1 pound).
• 1 tablespoon canola oil
• Tomato-cucumber Raita, (recipe follows)

Method
Preheat grill to medium-high. Combine paprika, coriander, chili powder, cumin, salt, pepper and nutmeg in a large sealable plastic bag. Place each chicken breast between sheets of plastic wrap. Pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/4 inch. Brush the chicken with oil; place in the bag, seal and turn to coat.
Oil the grill rack. Grill the chicken until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Serve warm with Tomato-Cucumber Raita.

Tomato Cucumber Raita recipe

 

Ingredients

• 1 cup low-fat plain yogurt

• 1/2 cup finely chopped seeded peeled cucumber

• 1/2 cup chopped seeded tomato

• 1/4 cup minced red onion

• 2 tablespoons chopped fresh mint

• 1 teaspoon ground cumin

• 1/4 teaspoon salt

Method

Combine yogurt, cucumber, tomato, onion, mint, cumin and salt in a small bowl; mix well. Cover and refrigerate until ready to serve.