Tandoori Chicken with Tomato-Cucumber Raita

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Tandoori Chicken with Tomato-Cucumber Raita

Tandoori Chicken with Tomato-Cucumber Raita

Associated with India, tandoori cooking, a high-heat process, is actually a Middle Eastern invention, originally done in ceramic ovens, which have been unearthed at Babylonian archeological digs. In 1948, a fashionable, jet-setter restaurant in New Delhi installed a tandoori oven, the media picked up the story, and the craze went around the world so fast that tandoori cooking is now almost exclusively associated with India. Here, a hot grill produces similar results.

Serves 4

Prep Time 40 min

Total Time 40 min.

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), trimmed of fat
  • 1 tablespoon canola oil
  • Tomato-Cucumber Raita, (recipe follows)

Cooking Directions

Step 1

Preheat grill to medium-high. 2.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.

Step 2

Oil the grill rack (see Cooking Tip). 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.


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