grilled tandoori chicken breasts with cucumber raita
4 boneless chicken breast halves
½ cup lowfat plain Greek yogurt
1 large clove garlic, crushed
1 Tb fresh lemon juice
1 Tb grated fresh ginger
1 Tb Basics Fuirst Tandoori Spice Blend
Mix together all ingredients but the chicken. (If you are short of time or ingredients, just mix Tandoori Spice Blend and yogurt.) Rub yogurt/spice paste all over chicken breasts. Cover and refrigerate for ½ hour to 3 hours. Remove from dish and grill in stove top grill pan or on outside barbecue until cooked through, about 7 minutes per side.. Slice on the diagonal and serve with Cucumber Raita.
1 small seedless cucumber, peeled and grated
1 tsp whole cumin seeds
2 cups plain lowfat Greek yogurt
1 clove garlic, crushed
2 Tb fresh cilantro, chopped
¼ teaspoon Basics Fuirst Tandoori Spice Blend
Place grated cucumber in a strainer over a bowl. In a separate bowl mix together yogurt, garlic, cilantro and Basics Fuirst Tandoori Spice Blend. Squeeze excess water from cucumber and place in bowl with yogurt mixture. Mix to combine. Heat a small skillet over medium heat. Toast cumin seeds in dry skillet for a few seconds. Add cumin to yogurt mixture. Cover and chill until ready to serve.