Grilled Tandoori Chicken With Cucumber-Yogurt Sauce

• 1 cup fat free plain yogurt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 lime
• 1/2 teaspoon ground red pepper
• 1/4 teaspoon salt
• 3/4 pound boneless skinless chicken breast
• 2 tablespoons nonfat dry milk
• 1 tablespoon ground flaxseed
• 1 English cucumber small, thinly sliced
• 2 scallions thinly sliced
• 2 tablespoons chopped fresh mint finely

1. Combine 1/4 c of yogurt, garlic, cumin, coriander, lime zest, red pepper, and 1/8 tsp of the salt in a 1-gallon zip-top bag. Massage the bag to mix the ingredients. Add the chicken and massage the bag to evenly coat the chicken. Press out all the air and seal the bag. Refrigerate for at least 2 hours or as long as 8, turning the bag occasionally.
2. Combine the remaining 3/4 c yogurt, dry milk, ground flaxseed, and remaining 1/8 tsp salt in another container. Stir until smooth. Add the cucumber, scallions, and mint. Stir. Cover securely and refrigerate for up to 8 hours.
3. Preheat a grill or a stove-top grill pan. Remove the chicken from the refrigerator 30 minutes before grilling. Brush the grill with a little oil and wipe off excess. Place the chicken on the grill and cook for about 4 minutes on each side, or until a thermometer inserted in the thickest portion registers 160 degrees and the juices run clear. Remove the chicken and allow it to sit for 5 minutes before cutting it into thin slices. Serve accompanied with the cucumber-yogurt sauce.

yogurt, ground cumin, ground coriander, lime, ground red pepper, salt, chicken breast, nonfat dry milk, ground flaxseed, cucumber, scallions, mint finely

Taken from www.yummly.com/recipe/Grilled-Tandoori-Chicken-with-Cucumber-Yogurt-Sauce-1307674 (may not work)