Contributed by Marie

I made this the other night — delish! The chicken was tasty and moist, and there’s very little fat.

Tandoori Style Chicken

2 tsp curry powder

2 tsp ginger

1 tsp onion powder

1 tsp garlic powder

1/2 tsp cayenne pepper, or to taste

salt and pepper to taste

1 Tbsp sugar

1 c buttermilk

4 boneless, skinless chicken breast halves

Cucumber sauce:

1/4 cumumber, chopped

1/2 c plain yogurt

1 tsp mint, chopped fine

To make the chicken: In a large, zip-top bag, place the spices and buttermilk. Mix well. Add chicken. Press chicken around to evenly coat. Leave in fridge while you prepare the rest.

To make cucumber sauce: Mix cuce, yogurt, and mint.

Preheat outside grill or grilling appliance, or if you’re using the broiler, preheat to about medium-high heat.

Remove chicken from marinade and discard leftover liquid. Place chicken on a clean grill and cook evenly on both sides, about 5 minutes per side, depending on the thickness of the chicken. Serve with cucumber sauce.

Per serving:

200 calories, 3 g fat, 1 g fiber

Note: I served this with basmati rice and vegetable. It was a wonderful meal!