Tandoori Chicken with Olive Raita


  • 1 cup nonfat plain yogurt
  • 1 cup cucumber, peeled, seeded and diced
  • 1 cup California Black Ripe Olives, wedged
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons chopped parsley
  • 1/2 teaspoon ground coriander
  • Kosher salt and ground black pepper to taste
  • 1/4 cup prepared tandoori marinade
  • 2 pounds skinless chicken legs, split into thighs and drumsticks


  1. In a medium sized mixing bowl, combine 3/4 cup yogurt with cucumbers, California Ripe Olives, onions, parsley and coriander. Season to taste with salt and pepper, cover and refrigerate.
  2. In a shallow mixing bowl, whisk together remaining yogurt with tandoori marinade.
  3. Place chicken legs into marinade and toss until evenly coated. Cover and refrigerate for at least one hour.
  4. Grill marinated chicken over medium heat for 12-15 minutes, turning occasionally until cooked through and lightly charred on all sides. Serve on a bed of cucumber and olive mixture.
Nutritional Analysis Per Serving:

Calories 300, Fat 11g, Cholesterol 136mg, Sodium 1088mg, Carbohydrate 12g, Protein 39g, Calories from fat 32%.