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Greenhouse Cucumber Mint Raita with Tandoori-Style Chicken Sticks

Contributed by: News Canada

(NC) - The fragrant spiciness of the tandoori chicken is tempered by the coolness of the crisp cucumber and silky yogourt and enlivened by the fresh mint. For an eye-catching, totally edible presentation, spoon the raita into a hollowed out greenhouse tomato.


  • 3/4 cup (175 mL) plain yogurt
  • 4 tsp (2 mL) paprika
  • 3/4 tsp (4 mL) each ground coriander, cumin and cayenne
  • 3/4 tsp (4 mL) minced fresh gingerroot
  • 2 cloves garlic, minced
  • 3/4 tsp (4 mL) salt
  • 1 1/2 lbs (750 g) boneless, skinless chicken thighs or breasts, cut into chunks

Cucumber Mint Raita:

  • 1-1/2 cups (375 mL) unpeeled shredded Ontario Greenhouse Cucumber, squeezed dry, chopped
  • 1 cup (250 mL) plain yogurt
  • 1 tbsp (15 mL) chopped fresh mint
  • 1 tbsp (15 mL) lemon juice
  • 2 tsp (10 mL) sugar
  • Salt and pepper


For Chicken Sticks:

Combine yogurt, paprika, coriander, cumin, cayenne, gingerroot, garlic and salt in a large bowl; stir in chicken. Cover and refrigerate 4 hours or overnight; stir occasionally.

Thread chicken pieces onto 6 wooden* or metal skewers. Place chicken directly on preheated grill. Cook, with lid closed, over medium-high heat 5 or 6 minutes or until chicken is no longer pink in the centre, turning occasionally.

Serve chicken sticks with Cucumber Mint Raita.

* Soak wooden skewers in water 30 minutes before using.

For Cucumber Mint Raita:

Combine cucumber, yogurt, mint, lemon juice and sugar in a medium bowl. Add salt and pepper to taste. Cover and refrigerate up to 4 hours before serving.

Serving Size: Makes 6 servings and 1 3/4 cups (425 mL)

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