1 cup plain fat-free yogurt
juice of 1/2 lemon
2 garlic cloves, peeled
1 (1-inch) piece fresh ginger, peeled and thinly sliced
3/4 teaspoon salt
1/2 teaspoon garam masala
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon sugar
1 1/4 pounds skinless boneless chicken breasts, cut into 1 inch pieces
1/4 cup chopped fresh mint
pappadam or other flatbread, toasted (optional)
Combine 1/3 cup of the yogurt, lemon juice, garlic, ginger, 1/2 teaspoon of salt, the garam masala, coriander, turmeric, sugar and cayenne in a food processor and puree. Transfer the mixture to a large zip-closed plastic bag and add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 30 minutes or up to overnight.
Preheat the broiler. Line a baking sheet with foil and spray with nonstick spray.
Remove the chicken from the marinade; discard the marinade.
Thread the chicken on 8 (12 inch) metal skewers. Place the skewers on the prepared baking sheet. Broil 5 inches from the heat until the chicken is browned and cooked through. about 4 minutes on each side.
Meanwhile, to make the raita, stir together the remaining 2/3 cup yogurt, the cucumber, mint, and the remaining 1/4 teaspoon salt. in a serving bowl. Serve the raita with the chicken and pappadam, (flatbread) if using.
2 skewers per person ( 4 servings) 181 Cal. 3 g Fat, 1 g Sat Fat, 0 Trans Fat WW Point Value 4
This Cucumber Raita turned out really good.
But I made a big oops when I made the chicken. The recipe called for garam masala and I had no idea what it was, so I left it out. Come to find out, it is a blend of many different spices, soooo my chicken turned out a little bland in taste. Lou's turned out great because she put in the garam masala, she said hers was extremely flavorful. So I'm going to make this again in the future and put this in it so I can taste how it really was suppose to turn out.
Here is how to make garam masala.
I will say this smelled amazing when it was cooking though. To go and see how Lou's turned out, click here.
(Lou is my friend in FL and we do dinner across the miles every Tuesday)