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Grilled Tandoori-Style Chicken with Cool Cucumber Raita
Ingredients
2 lbs boneless, skinless chicken breasts, 1 kg cut into
lengthwise strips
2-3 tbsp tandoori paste (homemade or purchased) 25-45 mL
1/4 cup plain yogurt 50 mL
olive oil
RAITA:
1/2 large English cucumber, finely chopped
2 large Roma tomatoes, seeded and finely chopped
1/2 tsp salt 2 mL
1 cup plain yogurt, strained 250 mL
2 tbsp chopped cilantro 25 mL
1/4 tsp roasted cumin 1 mL
1 pepper 1
Procedure
1. Marinate chicken in a combination of tandoori paste and
yogurt for several hours or overnight in refrigerator.
2. Thread chicken accordion fashion on bamboo skewers that
have been soaked in hot water for 30 minutes. Discard
marinade. Preheat barbecue grill to 550º F. After
pre-heating grill, adjust all burners to medium heat.
Lightly brush each piece of chicken with olive oil then
grill over direct medium heat for 8-10 minutes, just until
chicken is cooked through.
3. To make raita, seed and finely chop the cucumber and
tomato paste. Salt the vegetables and let stand for 30
minutes to remove some of the excess moisture. Line a mesh
strainer with a coffee filter, set it over a bowl and
drain the yogurt over the coffee filter and bowl in the
refrigerator for 1-2 hours. Discard liquid and place the
yogurt in a bowl. Drain the vegetables and add to the
yogurt. Stir in the chopped cilantro and roasted cumin.
Season with pepper to taste and refrigerate. Raita may be
made up to two days ahead. Serve chicken immediately with
lots of turmeric-scented basmati rice and some of the
raita on the side.
Serves 4
Recipe courtesy of Weber-Stephen Products Co.
Easy Extras
• Store-bought frozen Naan bread
• Pappadums
• Cold Beer
• Lime pickle or hot mango chutney
• Jars of shelf-stable Raita
• Basmati Rice
• Cooling fresh fruit like: Mangoes, Bananas or Pineapple
for dessert
Thank you to News Canada!
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