Chicken with Raita

It’s not a secret, I love everything Indian. I tasted a dhal recipe at a Shri Yoga potluck dinner that put me seriously in the mood for some Indian cooking. There are many blogs filled with marvelous, authentic Indian recipes. They have ingredient lists that make me even more jittery than I already am, but this little ditty doesn’t intimidate at all. It’s easy to replicate and the flavours just jump off the page.

1 1/2 c plain yogurt
2 T grated ginger
3 garlic cloves, finely minced
2 t curry
1 t sea salt
1 t paprika
3/4 t ground cinnamon
1/2 t cayenne pepper
4 lb chicken breasts or thighs, dried with paper towel
fresh mint, finely chopped

Mix yogourt and all the seasonings in a large ziplock. Let the yogourt mixture sit for 15 minutes, squashing to mix it from time to time. Add the chicken and marinate from 4-6 hours or overnight. Before cooking, discard marinade.

BBQ chicken on medium heat for 12-15 minutes or until the temperature is 165F. Garnish with mint and serve with Raita. Serves 6-8.

Raita

2 c yogurt
1 English cucumber, grated
2 garlic cloves, grated
1/4 t ground cumin
2 T finely chopped mint (or basil)

Mix ingredients. Refrigerate for at least an hour before serving.