Saturday, July 27, 2013

Tandoori Chicken with Cucumber Raita

This is a yummy dish that you can cook very quickly for a healthy weeknight meal.  The recipe I had was meant to be grilled, but I did this on a griddle and was able to get a nice charred exterior.

3 cloves garlic, chopped
1 tablespoon chopped fresh ginger
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon cayenne (less if you don't want it spicy)
1 teaspoon sweet paprika
1/2 teaspoon ground turmeric 
1 teaspoon black pepper
1 teaspoon kosher salt, or to taste 
2 teaspoons lemon juice 
½ cup Greek yogurt 
2 teaspoons grapeseed, vegetable or other neutral-flavored oil
4 boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
Cilantro leaves for garnish

Cucumber Raita:
1 cup Greek yogurt
1/2 cup finely diced cucumber (skin and seeds removed)
1 teaspoon cumin
2 tablespoons chopped cilantro
1/2 teaspoon kosher salt

Suggested Sides:
Pita or Naan Bread


Begin by making the raita (dipping sauce).  Mix all of the ingredients for the raita together in a small bowl and place in the fridge.  Serve chilled with chicken when ready.

Next, mix together spices and yogurt to make chicken marinade.  This can be mixed in a bowl or processed in a blender or food processor for a finer texture.  Slice chicken and coat with marinade.  Marinate for 30 minutes or up to overnight.

Drizzle a skillet, griddle or grill pan with oil and heat to medium high.  When pan is hot, add chicken pieces and cook until seared on the outside and fully cooked on the inside, about 15 minutes.

When chicken is done, serve over basmati rice, with cucumber raita and pita or naan bread for dipping.  Garnish with cilantro if desired.  Enjoy!