• 4servings
  • 285calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 3/4 cup(s) plain low-fat yogurt

  2. 1 tablespoon(s) paprika

  3. 1 tablespoon(s) grated peeled fresh ginger

  4. 2 teaspoon(s) garam masala spice blend

  5. 1 clove(s)

  6. garlic , crushed with press

  7. Salt

  8. 1 1/2 pound(s) thinly sliced chicken cutlets

  9. 2 (6 ounces each) Kirby (pickling) cucumbers , peeled

  10. 1/4 cup(s) (loosely packed)

  11. fresh mint leaves , chopped, plus mint sprigs for garnish

  12. Nonstick olive-oil cooking spray

  13. 4 large (8 ounces each) zucchini , cut diagonally into 1/2-inch thick slices

Instructions Jump to Ingredients ↑

  1. Illustration by Michael Toland In small bowl, mix 3/4 cup yogurt, paprika, ginger, garam masala, garlic, and 1/4 teaspoon salt until blended. Pour yogurt marinade into large self-sealing plastic bag; add chicken, turning to coat. Seal bag, pressing out excess air. Place bag on plate and refrigerate chicken at least 30 minutes or up to 2 hours.

  2. Prepare cucumber-mint raita: Cut cucumbers in half; scoop out seeds and discard. Chop cucumbers and place in medium bowl with mint, 1/4 teaspoon salt, and remaining 1 cup yogurt. Stir until blended. Makes 2 cups. Cover and refrigerate until ready to serve.

  3. About 10 minutes before ready to cook chicken, prepare outdoor grill for direct grilling on medium. Spray zucchini slices on both sides with nonstick olive-oil cooking spray. Place on hot grill grate and cook 10 to 11 minutes or until lightly charred and tender, turning over once. Remove chicken from marinade, shaking off any excess; discard marinade. Place chicken on hot grill grate and cook 6 to 8 minutes or until no longer pink throughout, turning over once.

  4. Serve chicken and zucchini with cucumber-mint raita. Garnish with mint sprigs.


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