Grilled Tandoori Chicken With Cucumber-Yogurt Sauce

Name: Grilled Tandoori Chicken With Cucumber-Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fat free plain yogurt; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 lime; 1/2 teaspoon ground red pepper; 1/4 teaspoon salt; 3/4 pound boneless skinless chicken breast; 2 tablespoons nonfat dry milk; 1 tablespoon ground flaxseed; 1 English cucumber small, thinly sliced; 2 scallions thinly sliced; 2 tablespoons chopped fresh mint finely

Servings: persons

1 cup fat free plain yogurt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 lime
1/2 teaspoon ground red pepper
1/4 teaspoon salt
3/4 pound boneless skinless chicken breast
2 tablespoons nonfat dry milk
1 tablespoon ground flaxseed
1 English cucumber small, thinly sliced
2 scallions thinly sliced
2 tablespoons chopped fresh mint finely

1
Combine 1/4 c of yogurt, garlic, cumin, coriander, lime zest, red pepper, and 1/8 tsp of the salt in a 1-gallon zip-top bag. Massage the bag to mix the ingredients. Add the chicken and massage the bag to evenly coat the chicken. Press out all the air and seal the bag. Refrigerate for at least 2 hours or as long as 8, turning the bag occasionally.
2
Combine the remaining 3/4 c yogurt, dry milk, ground flaxseed, and remaining 1/8 tsp salt in another container. Stir until smooth. Add the cucumber, scallions, and mint. Stir. Cover securely and refrigerate for up to 8 hours.
3
Preheat a grill or a stove-top grill pan. Remove the chicken from the refrigerator 30 minutes before grilling. Brush the grill with a little oil and wipe off excess. Place the chicken on the grill and cook for about 4 minutes on each side, or until a thermometer inserted in the thickest portion registers 160 degrees and the juices run clear. Remove the chicken and allow it to sit for 5 minutes before cutting it into thin slices. Serve accompanied with the cucumber-yogurt sauce.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup fat free plain yogurt, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 lime, and more.

Yes, Grilled Tandoori Chicken With Cucumber-Yogurt Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!