Recipe: Tandoori Chicken with Raita (broiled, Betty Crocker recipe)

TANDOORI CHICKEN WITH RAITA

4 boneless skinless chicken breast halves (about 1 lb.)
1/2 cup plain nonfat yogurt
1 Tbsp lemon juice
1/2 tsp salt
1/2 tsp paprika
1/4 tsp ground cardamom
1/8 tsp ground ginger
1/8 tsp ground cumin
1/8 tsp crushed red pepper
1 clove garlic, finely chopped
Raita (recipe follows)

Trim fat from chicken. Cut chicken with grain into 1/4-inch strips.

Mix remaining ingredients except Raita in medium glass or plastic bowl. Add chicken; toss to coat. Cover and refrigerate at least for four hours but no longer than 24 hours, stirring occasionally.

WHEN READY TO COOK:
Thread chicken strips on eight 11-inch skewers,* leaving space between each. Set oven control to broil. Place skewers on rack in broiler pan.

Broil with tops 3- to 4-inches from heat 7 to 8 minutes, turning once, until done.

Serve with Raita.

RAITA

1 cup plain nonfat yogurt
1/2 cup chopped seeded pared cucumber (about 1 small)
1/2 cup chopped seeded tomato (about 1 small)
2 Tbsp chopped cilantro
1/4 tsp salt
1/4 tsp ground cumin
1/8 tsp coarsely ground pepper

Mix all ingredients. Stir immediately before serving.

*If using bamboo skewers, soak skewers in water at least 30 minutes before using to prevent burning.

Source: Betty Crocker's Low-Fat, Low-Cholesterol Cookbook