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Grilled Tandoori-Style Chicken with Cool Cucumber Raita
Using a tandoori paste from a jar makes this spicy chicken
dish fast and easy. Marinate the meat at the cottage in the
morning, or combine the chicken and marinade and marinate
overnight in the refrigerator before leaving for the cottage the
next day. This marinade is also lovely for grilled lamb chops. You
can make the raita at home and bring it along in the cooler.
Ingredients
2 lbs boneless, skinless chicken breasts, 1 kg
cut into lengthwise strips
2-3 tbsp tandoori paste (homemade or purchased) 25-45 mL
1/4 cup plain yogurt 50 mL
olive oil
RAITA:
1/2 large English cucumber, finely chopped
2 large Roma tomatoes, seeded and finely chopped
1/2 tsp salt 2 mL
1 cup plain yogurt, strained 250 mL
2 tbsp chopped cilantro 25 mL
1/4 tsp roasted cumin 1 mL
1 pepper 1
Procedure
1. Marinate chicken in a combination of tandoori paste and yogurt
for several hours or overnight in refrigerator.
2. Thread chicken accordion fashion on bamboo skewers that have
been soaked in hot water for 30 minutes. Discard marinade. Preheat
barbecue grill to 550º F. After pre-heating grill, adjust all
burners to medium heat. Lightly brush each piece of chicken with
olive oil then grill over direct medium heat for 8-10 minutes,
just until chicken is cooked through.
3. To make raita, seed and finely chop the cucumber and tomato
paste. Salt the vegetables and let stand for 30 minutes to remove
some of the excess moisture. Line a mesh strainer with a coffee
filter, set it over a bowl and drain the yogurt over the coffee
filter and bowl in the refrigerator for 1-2 hours. Discard liquid
and place the yogurt in a bowl. Drain the vegetables and add to
the yogurt. Stir in the chopped cilantro and roasted cumin. Season
with pepper to taste and refrigerate. Raita may be made up to two
days ahead. Serve chicken immediately with lots of
turmeric-scented basmati rice and some of the raita on the side.
Serves 4
Recipe courtesy of Weber-Stephen Products Co.
Easy Extras
• Store-bought frozen Naan bread
• Pappadums
• Cold Beer
• Lime pickle or hot mango chutney
• Jars of shelf-stable Raita
• Basmati Rice
• Cooling fresh fruit like: Mangoes, Bananas or Pineapple for
dessert
News Canada
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