Makes 1 1/4 cups

1 cup non-fat, plain Greek strained yogurt
1/4 cup water
1/2 teaspoon ground cumin
1/4 teaspoon crushed dried chili flakes

In a small serving bowl, mix together the yogurt and water. Add the cumin and dried chili flakes and mix again. Serve with the roasted chicken, vegetable sambal, and rice.

Copyright Nina Simonds

Four to Six Servings
1 ½ cups low-fat Greek yogurt
½ teaspoon ground cumin
¼ teaspoon chili flakes (optional)

1. Mix together the yogurt, cumin, and chile flakes (if using) in a bowl and serve with the curry and rice.

© Copyright Nina Simonds 2008

six servings
Indian cooks bake meats in a clay oven, called a tandoor but I find that a grill works beautifully. The yogurt-based marinade tenderizes and flavors the chicken and provides a cooling (albeit spicy) contrast to the cooked meat. This dish is also delicious with turkey and seafood.

1 ½ pounds boneless, skinless chicken breast, trimmed of fat and gristle

Tandoori Marinade
mix all together
1 ¾ cups low-fat plain yogurt
2 ½ tablespoons minced fresh ginger
1 ½ tablespoons minced garlic
1 teaspoon dried red pepper flakes (or to taste)
1 ¼ teaspoons ground cumin
1 ¼ teaspoons dried oregano
1 teaspoon salt
½ teaspoon freshly ground black pepper

Mint-Yogurt Dressing
mix all together
1 ½ cups whole milk yogurt
½ teaspoon ground cumin
3 tablespoons chopped fresh mint leaves
1 teaspoon salt, or to taste

18 flour tortillas, folded and wrapped in a damp cloth

1. Toss the chicken breasts in the Tandoori Marinade to coat and let marinate 30 minutes, or longer covered in the refrigerator.
2. Prepare a hot fire for grilling or preheat a gas grill. Arrange the meat 3 inches from the source of heat, cover, and grill the meat until cooked through, about 6 to 7 minutes per side, depending on the thickness. Remove from the heat and let cool slightly.
3. While the chicken is cooking, pour the Mint-Yogurt Dressing into a serving bowl and arrange the flour tortillas on a serving plate.
4. Cut the cooked chicken thin slices and arrange on a platter. To serve, arrange slices of chicken in a flour tortilla, spoon some of the dressing on top, roll up, and eat with your fingers. Serve with a side vegetable or a salsa.