Tandoori Chicken With Peach-Ginger Chutney and Cucumber Raita

For the chicken:
1/4 c. plain low-fat yogurt
2 t. lemon juice
1 t. each brown sugar, ground cumin, garam masala, paprika, and ground turmeric
1 t. each minced garlic and minced fresh gingerroot
1/4 t. each kosher salt and cayenne pepper
2 chicken breast, boneless, skinless

For the chutney:
1 ripe peach, pitted and diced (about 1 c.)
1 T. scallions, sliced
1 T. peach preserves
1 T. rice vinegar
1 t. fresh gingerroot, minced

For the raita:
1 c. cucumber, seeded, and sliced into half moon slices
2 T. plain low fat yogurt
1 T. fresh mint leaves, minced
1/2 t. honey

Directions:
Combine 1/4 c. yogurt, lemon juice, brown sugar, cumin, garam masala, paprika, turmeric, 1 t. garlic, 1 t. gingerroot, salt and cayenne in a bowl. Add chicken; stir to coat. Cover; refrigerate for 30 minutes or up to 24 hours.
Combine peach, green onions, preserves, vinegar, and 1 t. gingerroot for the chutney; transfer to a small saucepan. Simmer chutney until liquid is nearly evaporated, 5 minutes; chill.
Combine cucumber, 2 T. yogurt, mint and honey for the raita; chill.
Preheat grill to high; when it is hot, oil grill well. Remove chicken from marinade, reserving marinade. Grill chicken, covered, over direct heat for 5 minutes; brush with reserved marinade. Turn chicken; grill 5 minutes more or until the chicken is cooked through.
Serve chicken with chutney and raita.

Makes 2 servings. Total time 1 hour.

Verdict:
It was a little dry for my liking. The chutney was good and that is mostly what the kids wanted to eat. I used peaches that I had sliced and frozen so the chutney was a little more saucy than it is suppose to be. The raita was OK.