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Pasta with Chicken Tikka and Mint Raita

Fettuccine.Inn's picture
  Low fat yogurt 2 Cup (32 tbs)
  Lemon juice 4 Teaspoon
  Grated ginger 2 Teaspoon
  Ground coriander 1 Teaspoon
  Sweet paprika 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Turmeric 1⁄4 Teaspoon
  Boneless, skinless, chicken breasts 1 Pound, trimmed
  Sweet onion 1 Small, chopped fine
  Cucumbers 1⁄2 Pound, shredded
  Mint 1 1⁄2 Tablespoon, chopped
  Cilantro 1 1⁄2 Tablespoon, finely chopped
  Pasta 1 Pound, cooked, drained

In a mixing bowl, stir together 3/4 cup of the yogurt and 1 teaspoon of the lemon juice with the ginger, coriander, paprika, cumin, and turmeric.
Add the chicken breasts and turn them to coat them well.
Leave them to marinate at room temperature for about 30 minutes, turning them once or twice.
Remove the broiler tray and spray it lightly with nonstick cooking spray.
Preheat the broiler without the tray.
Put the chicken on the tray and broil it until golden, about 7 minutes per side.
While the chicken is broiling, make the raita.
Stir together the remaining yogurt and lemon juice with the onion, cucumber, and mint.
As soon as the chicken is done, cut it into rough 1-inch chunks.
Spoon the raita over cooked pasta, top it with the chicken, and garnish with cilantro.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 643 Calories from Fat 52

% Daily Value*

Total Fat 6 g8.7%

Saturated Fat 1.6 g7.8%

Trans Fat 0 g

Cholesterol 72.6 mg24.2%

Sodium 160.7 mg6.7%

Total Carbohydrates 96 g31.9%

Dietary Fiber 5.7 g22.6%

Sugars 13.7 g

Protein 47 g94.3%

Vitamin A 15.2% Vitamin C 17.4%

Calcium 26.1% Iron 22.2%

*Based on a 2000 Calorie diet

Pasta With Chicken Tikka And Mint Raita Recipe