Tandoori-Style Chicken with Cucumber Raita

by the Editors of Easy Home Cooking Magazine

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Publications International, Ltd., the Editors of.  "Tandoori-Style Chicken with Cucumber Raita."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/tandoori-style-chicken-with-cucumber-raita-recipe.htm>  29 August 2008.

Tandoori-Style Chicken with Cucumber Raita Photo
Tandoori-Style Chicken with Cucumber Raita
Yield: Makes 6 servings
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Tandoori-style chicken from a hot grill beautifully captures the delicious results of the tandoor oven.
Ingredients:
Garam Masala (recipe follows)

1-1/2
pounds chicken thighs, skin removed

1
small onion, coarsely chopped

1/3
cup plain fat-free yogurt

1
tablespoon tomato paste

2
large cloves garlic, coarsely chopped

2
teaspoons chopped fresh ginger

1/2
jalapeño pepper,* seeded

1
teaspoon paprika

Peel of 1/2 lemon, coarsely chopped

Cucumber Raita (recipe follows)

6
rounds whole wheat pita bread



Preparation:
1.
Prepare Garam Masala; set aside.

2.
Lightly score each chicken thigh twice with sharp knife; place in large heavy-duty resealable food storage bag.

3.
Place onion, yogurt, tomato paste, garlic, ginger, jalapeño pepper, 1 teaspoon Garam Masala, paprika and lemon peel in food processor or blender; process until smooth. Add to chicken pieces in plastic bag; seal bag tightly and turn to coat chicken thoroughly. Refrigerate 4 hours or overnight.

4.
Prepare Cucumber Raita; refrigerate.

5.
Remove chicken from bag and discard marinade. Grill chicken on covered grill over medium coals 20 to 25 minutes or until chicken is no longer pink in center and juices run clear, turning once. Serve with Cucumber Raita and pitas. Garnish as desired.



Nutritional Information:
Serving Size: 1/6 of total recipe
Sodium 344 mg
Protein 19 g
Fiber <1 g
Carbohydrate 22 g
Cholesterol 47 mg
Saturated Fat 2 g
Total Fat 6 g
Calories from Fat 26 %
Calories 218
Dietary Exchange:
Vegetable 1
Starch 1
Meat 2

Garam Masala

Yield: Makes about 3 tablespoons
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Ingredients:
2
teaspoons cumin seeds

2
teaspoons whole black peppercorns

1-1/2
teaspoons coriander seeds

1
teaspoon fennel seeds

3/4
teaspoon whole cloves

1/2
teaspoon whole cardamom seeds, pods removed

1
cinnamon stick, broken



Preparation:
1.
Preheat oven to 250°F. Combine all ingredients and spread on baking sheet; bake 30 minutes, stirring occasionally. Grind warm spices in spice mill or clean coffee grinder. Store in refrigerator in tightly covered glass jar.


Note: Prepared Garam Masala can also be purchased at large supermarkets in the specialty foods aisle or in specialty grocery stores.


Cucumber Raita

Yield: Makes 6 servings
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Ingredients:
1
cup plain fat-free yogurt

1/2
cup finely chopped cucumber

1
tablespoon minced fresh mint leaves

1
clove garlic, minced

1/4
teaspoon salt



Preparation:
1.
Combine all ingredients in small bowl. Cover and refrigerate until ready to use.



Nutritional Information:
Serving Size:
Sodium 126 mg
Protein 2 g
Fiber <1 g
Carbohydrate 3 g
Cholesterol 1 mg
Saturated Fat <1 g
Total Fat <1 g
Calories from Fat 3 %
Calories 23
Dietary Exchange:
Milk 1/4


Tandoori-Style Chicken with Cucumber Raita

This recipe appears in: Middle Eastern