Recipe: Grilled Curry Chicken with Cucumber-Mint Sauce

GRILLED CURRY CHICKEN WITH CUCUMBER-MINT SAUCE

Curry powder and garam masala add the warm and exotic flavors of Indian cooking to grilled chicken breasts. A cucumber yogurt sauce brings a refreshing accent to the fragrant chicken.

1 1/2 pounds boneless, skinless chicken breasts
2 tablespoons olive oil
2 teaspoons McCormick Curry Powder *
2 teaspoons McCormick Gourmet Collection Garam Masala
1 teaspoon McCormick Onion Powder
1 teaspoon McCormick Paprika
1 teaspoon McCormick Garlic Salt
CUCUMBER YOGURT SAUCE:
1 cup plain yogurt
3/4 cup diced cucumber
5 fresh mint leaves, chopped
1/4 teaspoon McCormick Coarse Ground Black Pepper
1/4 teaspoon salt

If chicken pieces are large, remove tenders or slice thick pieces in half horizontally (butterflied), then cut into two pieces.

Combine olive oil, curry powder, garam masala, onion powder, paprika and garlic salt in a self-closing plastic bag; add chicken and rotate bag to mix well. Marinate in refrigerator 30 minutes, or longer for stronger flavor.

Mix together yogurt sauce ingredients in a small bowl. Refrigerate.

Preheat grill.

Remove chicken from marinade. Grill over medium heat, turning occasionally, about 10-12 minutes or until done. Serve with cucumber yogurt sauce.

*Tip: Substitute 2 teaspoons McCormick Gourmet Collection Red Curry Powder for Curry Powder, if desired.

Makes 6 servings
Source: McCormick