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Tandoori-Spiced Chicken Breast with Crisp Cucumber Salad Ingredients: 3 cups plain yogurt 2 tbsps. fresh ginger, grated

2 tbsps. cooking oil 2 tsps. ground cumin 1 tsp. cayenne pepper 3 cloves garlic, minced 1/4 tsp. cayenne pepper 3-1/4 lbs. skinless, boneless, chicken breast 1 tsp. salt

For Cucumber Salad: 2 medium cucumbers, halved lengthwise, seeded and thinly sliced 1-1/2 tsps. Salt 1 tbsp. white wine vinegar, plus 1 tsp. 1 tsp. Honey Instructions: In a large bowl or a resealable plastic bag, combine the yogurt ginger, cooking oil, cumin, cayenne pepper, and garlic. Add the Chicken and toss to coat. Marinate in the refrigerator for 2 to 24 hours. Preheat the oven to 400 degrees. Line a pan with parchment paper remove the chicken from the marinade and discard the marinade. Season the chicken pieces on both sides with salt. Place in a single layers in the pan and bake for 30 minutes, turning once, until browned, and cooked through. Meanwhile, make the cucumber salad. In a colander, toss the cucumbers with the salt let sit for 20 minutes to render its liquid. Press any excess liquid out of the cucumber then rinse with cold water and pat dry. In a medium bowl, whisk the vinegar and honey to combine. Add the cucumber and toss to coat. Serve the hot chicken accompanied by the cucumber salad.

Anonymous Contribution, India

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