Recipe: Tandoori-Style Chicken with Banana Raita

You'll have to start preparing this dish as soon as you get home to allow the chicken to marinate for a couple of hours.

Aside from that, this Wellness Kitchen recipe is one of the quickest, easiest routes to Indian food without going to a restaurant.

Yield: 4 servings

3 cloves garlic, minced

2 tablespoons minced fresh ginger

2 teaspoons paprika

3/4 teaspoon salt

1 1/2 teaspoons ground coriander

1/2 teaspoon pepper

1 1/2 plain low-fat yogurt

4 skinless, bone-in chicken breast halves

1/3 cup chopped cilantro

2 scallions, thinly sliced

1 small banana, coarsely chopped

In a shallow glass or ceramic baking dish, combine the garlic, ginger, paprika, salt, 1 teaspoon of the coriander and 1/4 teaspoon of the pepper. Stir in 1 cup of the yogurt until well blended.

With a sharp knife, make several slashes in the flesh of the chicken, cutting almost, but not through to the bone. Place the chicken, cut-sides down, in the yogurt mixture. Cover and refrigerate for at least 2 hours or up to overnight, turning the chicken several times.

Preheat the oven to 500 degree. Take the dish of chicken out of the refrigerator and bring it to room temperature before placing in the oven. Bake the chicken in its marinade for about 25 minutes, or until cooked through.

Meanwhile, in a medium bowl, combine the remaining 1/2 cup yogurt, 1/2 teaspoon coriander, 1/4 teaspoon pepper, the cilantro, scallions, and banana. Cover and chill until serving time.

Lift the chicken from its cooking mixture and serve hot with the chilled raita.

-- Emily Simnitt