Greenhouse Cucumber Mint Raita with Tandoori-Style Chicken Sticks

(NC) – The fragrant spiciness of the tandoori chicken is tempered by the coolness of the crisp cucumber and silky yogurt and enlivened by the fresh mint. For an eye-catching, totally edible presentation, spoon the raita into a hollowed out greenhouse tomato.

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Greenhouse Cucumber Mint Raita with Tandoori-Style Chicken Sticks

Makes 1 3/4 cups (425 mL)
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Greenhouse Cucumber Mint Raita with Tandoori-Style Chicken Sticks

Makes 1 3/4 cups (425 mL)
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Makes Servings
Units
Ingredients
Makes Servings
Units
Ingredients
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Rating: 0
Rate this recipe!
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Instructions
For Chicken Sticks:
  1. Combine yogurt, paprika, coriander, cumin, cayenne, gingerroot, garlic and salt in a large bowl; stir in chicken. Cover and refrigerate 4 hours or overnight; stir occasionally.
  2. Thread chicken pieces onto 6 wooden* or metal skewers. Place chicken directly on preheated grill. Cook, with lid closed, over medium-high heat 5 or 6 minutes or until chicken is no longer pink in the centre, turning occasionally.
  3. Serve chicken sticks with Cucumber Mint Raita.
  4. * Soak wooden skewers in water 30 minutes before using.
For Cucumber Mint Raita:
  1. Combine cucumber, yogurt, mint, lemon juice and sugar in a medium bowl. Add salt and pepper to taste. Cover and refrigerate up to 4 hours before serving.
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