Recipes for "raita"

Whisk together yogurt, sour cream, cumin, paprika, and garlic in a salad bowl.

Add cucumbers and tomatoes; toss and chill at least 30 minutes before serving.

Gather the ingredients.

Stir yogurt, cucumber, lemon juice, mint, sugar, and salt together in a bowl. For best results cover and refrigerate the raita for a few hours, or preferably overnight.

At least 2 hours ahead, or up to 8 hours ahead, combine olive oil, lemon juice, garlic powder, paprika, cumin, coriander, pepper flakes, turmeric, salt, pepper, and cinnamon in a bowl. Stir ingredients well and add chicken pieces. Cover and refrigerate. Stir chicken pieces and marinade about every 2 hours.

About 30 minutes prior to grilling, make the raita by mixing yogurt, cucumber, onion, cilantro, cumin, salt, and pepper together in a bowl. Cover and refrigerate until ready to make the wraps.

Preheat an outdoor gas grill for medium-high heat and lightly oil the grate.

Place chicken pieces in a single layer onto the oiled grate, and grill until no longer pink in the center, the juices run clear, and both sides are brown, 6 to 8 minutes per side. Timing will depend on the thickness of the chicken thighs and the distance of the grates to the heat. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Place grilled chicken on a cutting board and cover with aluminum foil. Allow chicken to rest 5 to 10 minutes, then cut into thin slices.

To assemble the wraps, divide ingredients evenly: Place chicken slices in the center of each naan bread. Top with shredded lettuce, onion rings, and tomato slices; spoon raita on top.

Wrap each naan around the sandwich ingredients, and serve.

Combine mint leaves, cilantro leaves, and green chile in a mini food processor. Pulse until blended, adding a bit of water to create a paste. Pour into a bowl and add dahi, mixing until fully incorporated.

Cut tomatoes in half and remove seeds. Dice tomatoes and add to dahi mixture. Season with ground cumin and ground coriander. Mix well, cover, and refrigerate for at least 1 hour before serving.