Grilled Tandoori Chicken Lettuce Wraps with Cucumber Raita
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6 servings
This is a great, light summer meal idea that can be served with or without rice, warm or cold. If you happen to have Tandoori spice mix or paste around, you can skip making your own. Simply add 1/4 cup to the yogurt for the marinade instead. This recipe makes a lot, but if you have leftovers, they are great for lunches or snacks.
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- 10 skinless boneless chicken thighs
Tandoori spice mix:
- 2 tsp. ground ginger
- 2 tsp. ground cumin
- 2 tsp. ground coriander
- 2 tsp. paprika
- 2 tsp. turmeric
- 2 tsp. salt
- 2 tsp. cayenne pepper
- 1/4 cup plain yogurt
- 1/2 English cucumber the long, skinny ones :
- 1 tsp. salt
- 2 green onions finely chopped
- 1/2 tsp. garam masala
- 1 cup plain yogurt
- Cooked basmati rice optional
- Boston Bibb lettuce leaves, separated
Cut each thigh into three pieces. Place all the pieces in a zip-lock bag or bowl. In a small bowl, mix together the tandori spices with the 1/4 cup yogurt. Add to the zip-lock bag or bowl and stir or shake to coat the chicken well. Seal or cover and refrigerate for a few hours or overnight.
Make the raita: Cut the cucumber in half lengthwise and remove the pulp from the middle with a teaspoon. Grate the cucumber into a bowl. Add the salt, stir and leave for 10-15 minutes. Strain the liquid off and add the remaining ingredients. Stir until combined. Cover and refrigerate until ready to serve.
Grill the chicken pieces on a hot greased grill or BBQ. Allow to rest,then cut into smaller chunks. Place a heaped spoonful of cooked rice on the bottom end of each lettuce leaf, top with some of the chicken and top with a spoonful of raita.
Calories: 293kcal | Carbohydrates: 9g | Protein: 39g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 185mg | Sodium: 1156mg | Potassium: 824mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1770IU | Vitamin C: 12.6mg | Calcium: 132mg | Iron: 4.9mg