Tandoori Grilled Chicken with Mint Raita

Save Recipe

Print Recipe

Ingredients

• Marinade:
• 3/4 C low fat Greek yogurt
• 2 TB chopped, peeled fresh ginger
• 1 TB paprika
• 1 TB fresh lime juice
• 1 tsp chili powder
• 3/4 tsp salt
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/8 tsp ground red pepper
• 3 cloves garlic, chopped
• 4 bone-in chicken quarters (I used 3 and a boneless breast)
• Raita:
• 3/4 C low fat Greek yogurt
• 3/4 C seeded and chopped cucumber
• 2 TB fresh mint, chopped
• 1/2 tsp ground cumin
• 1/4 tsp salt

Instructions

1. Combine the first 10 ingredients in a blender and process until smooth.
2. Pour into a large zip-top bag, add chicken, seal and turn to coat it all.
3. Place in the refrigerator for at least 4 hours or overnight.
4. To make Raita, combine all of the ingredients and let sit at room temperature while grilling chicken.
5. Remove chicken from the marinade and grill outdoors or indoors on a grill pan.
6. Cook until juices run clear and a thermometer registers at 165 degrees.
7. Serve with the Raita.

Important Notes