Tandoori Chicken with Raita
- 1 of 3 For raita, stir together 3/4 cup yogurt, cucumber, lemon juice and 1/4 teaspoon salt in a small bowl; set aside.
- 2 of 3 In another small bowl, stir together remaining 1/2 cup yogurt, remaining 1/2 teaspoon salt, ginger, garam masala and cayenne. Place chicken in a baking dish and spread yogurt mixture over top. Cover with plastic wrap and refrigerate 30 minutes.
- 3 of 3 Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Lightly coat grill with nonstick cooking spray or oil. Grill chicken, covered, about 20 minutes over direct heat, turning every 5 minutes. Then move chicken to indirect heat for 5 minutes or until internal temperature measures 160 degrees on an instant-read thermometer. Serve with raita.
Servings Per Recipe: 4
Per Serving: 649 mg sodium, 359 kcal cal., 66 g pro., 6 g carb., 6 g Fat, total, 168 mg chol., 3 g sat. fat, 1 g fiber