Tandoori Chicken on Pita

Ingredients:

1/4 cup all-purpose flour
2 Tbsp curry powder
salt and pepper
4 skinless, boneless chicken breast halves with no fats
oil
Yogurt

SAUCE:

3/4 cup plain lowfat yogurt
1 Tbsp finely chopped red onion
minced garlic
ground cumin and salt
yellow bell pepper
chopped medium tomatoes and cucumbers
4 pitas

Procedure:

1. Mix flour, curry powder, salt and pepper in a plastic food bag and then shake. Add chicken, sprinkle with close bag and shake to coat. Remove chicken. It is important to shake off excess flour.
2. Meanwhile heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning once, 6 minutes or until golden and cooked through. Remove to a cutting board.
3. While chicken cooks, mix Sauce ingredients in a bowl, coarsely chop bell pepper, tomatoes and cucumbers, and toast pitas.
4. Cut chicken diagonally in 1/2-in.-wide strips. Place a pita on each plate. Top with pepper, tomato and cucumber, then chicken. Spoon on sauce; garnish with limes and cilantro.

Tandoori Chicken is a semi-fried chicken delicacy that originated in the Punjab region of the Indian subcontinent.

Chicken is marinated in yogurt and seasoned with tandoori masala. It is moderately hot, but the heat is toned down to a mild taste level in most Western nations. Cayenne pepper, red chili powder, or other spices give it a red hue. A higher amount of Turmeric produces an orange colour. In some modern versions, both red and yellow food colourings are used. It is traditionally cooked at high temperatures in a clay oven (tandoor), but can also be prepared on a traditional grill.

This dish is popular in most of North India and West Bengal, India. In Pakistan and North India it is eaten with Naan and, in West Bengal and Bangladesh, with rice.