Tandoori Chicken with Tomato-Cucumber Raita
"Associated with India, tandoori cooking, a high-heat process, is actually a Middle Eastern invention, originally done in ceramic ovens, which have been unearthed at Babylonian archeological digs. In 1948, a fashionable, jet-setter restaurant in New Delhi installed a tandoori oven, the media picked up the story, and the craze went around the world so fast that tandoori cooking is now almost exclusively associated with India. Here, a hot grill produces similar results...."
INGREDIENTS
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1 cup low-fat plain yogurt
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1/2 cup finely chopped seeded peeled cucumber
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1/2 cup chopped seeded tomato
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1/4 cup minced red onion
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2 tablespoons chopped fresh mint
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1 teaspoon ground cumin
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1/4 teaspoon salt
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1 teaspoon paprika
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1 teaspoon ground coriander
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1/2 teaspoon chili powder
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1/4 teaspoon ground cumin
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1/4 teaspoon salt
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1/4 teaspoon freshly ground pepper
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Pinch of ground nutmeg
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2 boneless, skinless chicken breasts (about 1 pound total), trimmed
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1 tablespoon canola oil
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