Grilled Chicken With Sweet Onion Raita | Oregonian Recipes
Serve this Indian-inspired dish with steamed basmati rice and grilled vegetables.
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Cooking tools:
- Grill
- Instant-read thermometer
- Mortar and pestle
- Spice grinder
- Fine-mesh sieve
- Saute pan
- Microplane
- Grater
- Chef's knife
- Cutting board
- Zip-top bag
- Refrigerator
- Serving bowl
- Mixing bowl
- Measuring cup
- Measuring spoon
- Stove
- Spoon
- Plate
Ingredients
- 1 1/2 cups plain full-fat yogurt (divided)
- 3 teaspoons grated lime zest (divided)
- 2 teaspoons lime juice (divided)
- 3/4 teaspoon salt (divided)
- 2 teaspoons curry powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon New Mexican chile powder
- 1/2 teaspoon black pepper (divided)
- 4 6-ounce boneless, skinless chicken breast halves
- 1 teaspoon cumin seeds
- 1/8 teaspoon cayenne pepper
- 1/2 seedless (hothouse) cucumber, shredded
- 1 cup shredded sweet onion (about 1/2 medium onion)
- 3 tablespoons chopped fresh mint
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