Grilled Masala Chicken with Cucumber Raita
Variety is the spice of life, especially when you consider this Grilled Masala Chicken with Cucumber Raita, a flavorful combination of the Indian spice blend garam masala with cumin, cayenne and paprika. Chicken is marinated in these aromatic spices, grilled to juicy perfection and served with a cool and creamy cucumber raita.
Bite Me Bit
"Once you get a spice in your home, you have it forever. Women never throw out spices. The Egyptians were buried with their spices. I know which one I'm taking with me when I go."
½ cup plain Greek yogurt
1 large garlic clove, minced
1 tbsp chopped fresh Italian flat-leaf parsley
1 tbsp fresh lemon juice
2 tsp paprika
1 tsp garam masala
1 tsp ground cumin
1 tsp dried oregano
¼ tsp cayenne pepper
4 boneless, skinless chicken breast halves
¼ tsp kosher salt
¼ tsp freshly ground black pepper
1 cup plain Greek yogurt
1 cup peeled, seeded and diced cucumber, divided
1 small garlic clove, minced
1 tsp fresh lemon juice
½ tsp ground cumin
½ tsp kosher salt
½ tsp freshly ground black pepper
2 tbsp chopped fresh Italian flat-leaf parsley
1) For the marinade, in a medium bowl, whisk yogurt, garlic, parsley, lemon juice, paprika, garam masala, cumin, oregano and cayenne pepper. Place chicken and marinade in a large resealable plastic bag tossing to coat. Marinate refrigerated 4-24 hours.
2) Preheat barbecue to medium-high heat and lightly oil the grill grate. Remove chicken from marinade, shaking off excess and discarding marinade. Season each piece of chicken with salt and pepper. Grill 8-10 minutes per side until cooked through. Let rest 5 minutes before serving.
3) For the cucumber raita, in a food processor, combine yogurt, ½ cup of the diced cucumber, garlic, lemon juice, cumin, salt and pepper. Pulse 1-2 times to blend. Place in a medium bowl and stir in remaining ½ cup cucumber and chopped parsley. Serve with grilled chicken.