Tandoori Chicken, Basmati Rice + Cucumber Raita

So, my boyfriend and I have started making a meal plan on the weekend, to decide what to eat for the rest of the week. It's been awesome because we get a lot of variety, and we have lots of fun cooking together too.  Last week, we made this awesome recipe, that my friend Kat asked me for... so I thought I'd share it with the crowd.



Tandoori Chicken

• 1/2 cup Greek style low-fat plain yogurt
• 2 tbsp tandoori paste
• 2 garlic cloves, crushed
• 2 tbsp lime juice
• 1.5 tsp garam masala
• 1 tsp coriander seed
• 2 chicken breasts

1. Combine the yogurt, tandoori paste, garlic, lime juice, garam masala and coriander seed in a bowl & mix well.

2. Add the chicken, coat well, cover & refrigerate for at least an hour.

3. Preheat a bbq grill plate or flat plate and lightly brush with oil (I actually used my George Foreman grill).  Cook the chicken, in batches if necessary, for 10-15 minutes on medium heat, turning once & basting with the remaining marinade until golden and cooked through.

Basmati Rice

• 1 cup basmati rice
• 1 3/4 cups water
• 1 teaspoon salt
• 2 teaspoons butter
  

1. Bring water, salt & butter to a boil.

2. Stir in rice with a fork.

3. Bring back to a boil, then cut heat to simmer, to prevent "boiling over". (Do not be tempted to remove lid -- this can cause gummy rice.).

4. Cover and cook for 20 minutes.

 Cucumber Raita

• 1 medium cucumber
• 1 teaspoon cumin seeds
• 2 cups plain, whole-milk yogurt
• 1 clove garlic, peeled and minced
• cayenne or paprika to garnish

1. Peel cucumber. Cut lengthwise into 1/4-inch strips, then into thin slices crosswise. Blot off moisture with paper towels.

2. In a bowl, stir yogurt until it is smooth. Mix it with the cumin, garlic and cayenne.

3. Combine mixture with cucumber slivers, sprinkle with cayenne or paprika, and chill before serving.