From “The Dinner Doctor”
This recipe uses prepared tandoori paste found in the supermarket’s ethnic aisle, although I have used the powdered version with success also. For the raita, add some minced garlic, and you’ve got a delicious tzatziki!
4 boneless, skinless chicken breast halves (1 lb)
1 ½ cups plain low-fat yogurt
½ cup tandoori paste (or 2 Tbl powder)
½ cup cucumber, peeled, seeded and chopped
¼ cup onion, finely chopped (optional!)
2 Tbl fresh mint, dill or parsley
salt and pepper
mango chutney and pita bread for serving (optional)
Flatten the chicken to a ½-inch thickness. Score them with a knife in several places. Place the chicken in a freezer bag with ½ cup of yogurt and the tandoori paste. Seal the bag, then massage it so the sour cream and tandoori combine and the chicken is well-coated. Refrigerate the chicken for at lest one hour and as long as 24 hours. Meanwhile, make raita by placing the remaining one cup of yogurt and the cucumber, onion and herb in a small glass bowl. Stir to combine and season with salt and pepper to taste. Cover and refrigerate until serving time. It will keep for up to 24 hours. Heat the grill to medium-high. Remove the chicken from the bag and place on the hot grill, searing the first side for two minutes. Sear the other for two minutes. Reduce the heat to low, cover the grill and cook until the juices run clear, five to eight minutes. Slice the chicken into strips, garnish it with cilantro sprigs and serve with the raita, mango chutney and pita bread.