• 4 skinless boneless chicken breast halves
• Canola oil for brushing
• Lemon or lime wedges, to serve
• Fresh cilantro sprigs
• Yogurt Marinade
• 1 garlic clove, crushed
• 1 tbsp (15 ml) minced fresh ginger
• 1 1/2 tsp (7 ml) tomato paste
• 1 1/2 tsp (7 ml) garam masala or curry powder
• 1 1/2 tsp (7 ml) ground coriander
• 1 1/2 tsp (7 ml) ground cumin
• 1/4 tsp (1 ml) ground turmeric
• Pinch cayenne pepper, or to taste
• 7 tbsp (100 ml) plain low-fat yogurt

• 1 1/2 cups (375 ml) plain low-fat yogurt
• 1 cucumber, about 10 oz (300 g), quartered and seeded
• 1 small tomato, seeded and finely chopped
• 1/2 tsp (2 ml) ground coriander
• 1/2 tsp (2 ml) ground cumin
• Pinch cayenne pepper
• Pinch salt

1. Preheat broiler to high. For marinade, put garlic, ginger, tomato paste, garam masala, cilantro, cumin, turmeric, cayenne and yogurt into bowl and whisk. Transfer to bowl large enough to hold all chicken pieces.

2. Score two slits on each side of chicken breasts. Place in marinade, turning to coat and rubbing marinade into slits (If you have time, leave chicken to marinate in refrigerator overnight).

3. Brush broiler rack with oil, then place chicken pieces on top. Broil, turning and basting with remaining marinade, until chicken is tender, juices run clear when chicken is pierced with knife, and marinade looks lightly charred, 12 to 15 minutes.

4. Meanwhile, make raita. Place yogurt in bowl. Coarsely grate cucumber, then squeeze to remove as much moisture as possible. Stir cucumber, tomato, ground coriander, cumin, cayenne, and salt into yogurt. Spoon raita into serving bowl.

5. Transfer chicken pieces to serving plate. Add lemon or lime wedges and garnish with cilantro sprigs. Serve with raita on side.

Serves 4

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