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Tandoori Chicken with Tomato-Cucumber Raita
Recipe courtesy EatingWell.com

Ingredients
1 teaspoon paprika
1 teaspoon ground coriander
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Pinch of ground nutmeg
4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat
1 tablespoon canola oil

Tomato-Cucumber Raita:

Directions
Preheat grill to medium-high. 2.Combine paprika, coriander, chili
powder, cumin, salt, pepper and nutmeg in a large sealable plastic bag. Place each chicken breast

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

between sheets of plastic wrap. Pound with a meat mallet or heavy skillet until flattened to an even
thickness, about 1/4 inch. Brush the chicken with oil; place in the bag, seal and turn to coat.

Oil the grill rack (see Cooking Tip). Grill the chicken until cooked through and no longer pink in
the middle, 3 to 4 minutes per side. Serve warm with Tomato-Cucumber Raita.

To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not
use cooking spray on a hot grill.)

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Copyright 2006 Television Food Network, G.P., All Rights Reserved