Tandoori-Style Chicken with Raita

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 6-oz container of plain Greek yogurt
• 1 Persian cucumber
• lemon juice
• bunch mint
• 1 cup white rice
• olive oil for cooking
• salt and pepper
• Spice Blend:
  • 1/2 tbsp garam masala ** (might add fenugreek and mustard seeds)
  • 1/2 tbsp paprika
  • 1/2 tbsp ground ginger
  • 1 tsp garlic powder
  • 1 tsp ground turmeric
  • 1/2 tsp chili powder

Cook the rice: add 2 cups water to 1 cup rice in a 3-quart pot and heat to boiling on high. Cover. Reduce heat to low and simmer for approximately 5 minutes. Without removing the cover, turn heat off and leave pot and rice undisturbed for 15-20 more minutes or until rice is tender and the water has been absorbed.

Make the Raita: Persian cucumbers are smaller than English cucumbers. They are typically four to six inches long, seedless, and have very thin skins -- no need to peel. If using an English cucumber, peel it first, otherwise just grate the cucumber using the largest size on the grater. Combine the grated cucumber with the remaining yogurt in a small bowl. Add approx. 1 tsp lemon juice and season with salt and pepper to taste.

Coat and cook the Chicken: In a medium bowl, combine ingredients of the spice blend plus 2 ounces of the yogurt and a little salt and pepper. Pat the chicken dry with paper towels. Put chicken into the bowl with the yogurt spice blend and turn to thoroughly coat.

Using a non-stick skillet, heat 1-2 tbsp olive oil on medium-high. Add the chicken and cook 4 to 6 minutes on each side, or until lightly browned. Reduce heat to medium and continue cooking until done.

Divide the cooked rice and cooked chicken between two plates. Garnish with fresh mint leaves. Serve the raita on the side (use small bowls if desired).