Grilled Tandoori Chicken Breasts with Cucumber Raita October 7, 2013

Filed Under: Recipe,Tandoori spice blend - Sue Fuirst @ 8:15 pm

grilled tandoori chicken breasts with cucumber raita

Tandoori Chicken

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.


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.