I love international cuisine! Not too long a ago, a good friend of mine from India turned me onto the joys of Indian cooking with it’s spicy complexity. Not only is it a flavor explosion in your mouth, it’s not too bad on the waist line.
4 Chicken Breasts
1/2 c Store bought Tandoori Paste
1 c Plain Fat-Free Yogurt
Mix together the yogurt and tandoori paste. Place chicken in a bag and pour tandoori mixture over chicken. Seal bag and turn to mix and coat the chicken. Marinate chicken for at least 1 hour or preferably overnight. Remove chicken from marinade and grill until the chicken reaches an internal temperature of 165 degrees.
1 c Plain Fat-Free Yogurt (I prefer the thicker Greek yogurt for this.)
1 c English Cucumber, shredded
1 t. Mint, finely chopped
2 Garlic Cloves, minced
Salt & Pepper to taste
Shred the cucumber, mix with a little salt and place in a strainer. Let cucumber drain for at least 10 minutes and then ring it out in a paper towel to remove the remaining liquid. Mix together with the yogurt, mint, garlic, salt and pepper. Serve with Tandoori Chicken.