Pasta with Chicken Tikka and Mint Raita
|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|
|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.