A collection of Rod's favorite recipes

Posts tagged ‘indian’

Tomato-Cucumber Raita

1 cup low-fat plain yogurt
1/2 cup finely chopped seeded peeled cucumber
1/2 cup chopped seeded tomato
1/4 cup minced red onion
2 tablespoons chopped fresh mint
1 teaspoon ground cumin
1/4 teaspoon salt



  1. Combine yogurt, cucumber, tomato, onion, mint, cumin and salt in a small bowl; mix well. Cover and refrigerate until ready to serve.

Serves 4


Tandoori Chicken with Tomato-Cucumber Raita


  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Pinch of ground nutmeg
  • 4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
  • 1 tablespoon canola oil
  • Tomato-Cucumber Raita, (recipe here)


  1. Preheat grill to medium-high. 2.Combine paprika, coriander, chili powder, cumin, salt, pepper and nutmeg in a large sealable plastic bag. Place each chicken breast between sheets of plastic wrap. Pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/4 inch. Brush the chicken with oil; place in the bag, seal and turn to coat.
  2. Oil the grill rack (see Cooking Tip). Grill the chicken until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Serve warm with Tomato-Cucumber Raita.