Dinner tonight: Indian-style tandoori grilled chicken breasts

Yogurt does double duty in this tandoori dish, both as a tenderizer in the spicy chicken marinade and as the base for a refreshing cucumber relish, called raita.

A tandoor is a bell-shaped clay oven heated over coals to a super-high temperature. At home, a charcoal grill or broiler works fine.

Prep time 30 min

Cook time 15 min

Serves 6

Chicken

• 250 ml (1 c) plain low-fat yogurt
• 30 ml (2 tbsp) tomato paste
• 15 ml (1 tbsp) peeled and grated ginger
• 15 ml (1 tbsp) curry powder
• 10 ml (2 tsp) garam masala
• 1 large garlic clove, minced
• 6 skinless, boneless chicken breast halves (about 1 kg/2 lbs)
• Canola oilRaita
• 1 large cucumber
• 375 ml (1 1/2 c) plain low-fat yogurt
• 1 large tomato, finely chopped
• 5 ml (1 tsp) ground coriander
• 5 ml (1 tsp) ground cumin
• Pinch of cayenne pepper
• Pinch of salt2 large lemons or limes, cut in wedges
• Sprigs of fresh coriander

1. For chicken, process the yogurt, tomato paste, ginger, curry powder, garam masala and garlic in a food processor or blender until blended, about 30 seconds, or simply whisk them in a small bowl. Transfer to a large, shallow bowl that is big enough to hold the chicken breasts in a single layer.
2. Cut two slits on each side of the chicken breasts. Place them in the marinade, turning to coat and rubbing the marinade into the slits. Cover with plastic wrap and let marinate in the refrigerator for 30 minutes or overnight.
3. Meanwhile, for the raita, cut the cucumber in half lengthwise (do not peel) and remove the seeds with a spoon. Grate the cucumber into a medium bowl and squeeze out as much juice as possible with your hands ­(discard the juice).
4. Add the yogurt, tomato, coriander, cumin, cayenne and salt and mix well. Transfer to a serving bowl and keep cold in the refrigerator.
5. Preheat the grill or broiler to high. Remove the chicken from the marinade (discard the marinade). Brush the grill rack with oil, then place the chicken on top. Grill or broil 15 centimetres (six inches) from the heat, turning several times, until the juices run clear when the chicken is pierced with a fork, about 12 minutes (the outsides of the chicken may look slightly charred). Transfer to a serving plate.
6. Decorate with the lemon or lime and the coriander. Serve with the raita in a separate serving dish, on the side.

Turn this dish into tandoori chicken kebabs if you like.

• Cut the breasts into three centimetre (1 1/4 inch) cubes before placing them in the marinade.
• Soak eight bamboo skewers in cold water.
• Cut one large unpeeled zucchini into rounds about 2.5 centimetres (one inch) thick.
• Seed and cut one large red pepper and one large yellow pepper into three centimetre (1 1/4 inch) cubes.
• Alternately thread the chicken and vegetables on the skewers.
• Grill or broil the kebabs for eight to 10 minutes.

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