Garlic, garam masala and fresh ginger season the chicken in this Indian-inspired recipe from The Spice House shop in Milwaukee. The refreshing yogurt-based sauce is similar to traditional cucumber raita.

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Ingredients

Directions

  • In small bowl, combine oil, garlic, garam masala, ginger and salt. Brush mixture onto both sides of the chicken. Set aside for 15 minutes.

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  • For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken, skin side down, on the grill rack over the drip pan. Cover; grill 25 minutes. Turn chicken skin side up. Cover and grill for 25 minutes more or until an instant-read thermometer inserted in chicken registers 170°. (For a gas grill: Preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Place chicken, skin side down, over burner that is turned off. Cover and grill as above). For the last 2 minutes of grilling, place pita rounds on grill rack to heat, turning once during grilling.

  • Serve chicken with pita, Cucumber-Mint Sauce and, if you like, lime wedges.

Tips

*For homemade garam masala, combine 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground black pepper, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon and 1/4 teaspoon ground cloves.

Nutrition Facts

529 calories; 27 g total fat; 98 mg cholesterol; 612 mg sodium. 38 g carbohydrates; 32 g protein;

Cucumber-Mint Sauce

Ingredients

Directions

  • Halve cucumber lengthwise. Scrape out seeds with a spoon; discard seeds. Thinly slice cucumber; set aside. In a medium bowl, stir together yogurt and snipped fresh mint. Gently stir in sliced cucumber. Season to taste with salt and black pepper. Chill, covered, until serving time. Makes about 2 cups.

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