Grilled Tandoori-Style Chicken with Raita

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  • 1 tablespoon ground ginger
  • 1 tablespoon ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 4 boneless chicken breasts
  • Raita:
  • 1 cup plain yogurt
  • 2 tablespoons minced mint leaves
  • 1/4 teaspoon ground cumin
  • 1 medium garlic clove, minced
  • Salt
  • Pinch cayenne pepper (optional)


To make raita, combine yogurt, mint, cumin and garlic; season to taste with salt and cayenne. Cover and refrigerate.
To prepare chicken, combine ginger, coriander, cumin, turmeric, cinnamon, salt and cayenne. Coat both sides of chicken breasts with spice mixture.
Heat grill to high. Move coals to side, or turn grill burners down on a portion of grill if using gas.
Brown chicken on both sides over high heat.
Move off of high heat and close grill for 8-10 minutes, or until chicken is cooked through.
Serve with raita.

Recipe from Central Market Mill Creek - Culinary Resource Center
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