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.
Cucumber Mint Raita:
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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