Food Chicken Spiced Chicken with Cucumber-Mint Sauce 4.0 (1) Garlic, garam masala and fresh ginger season the chicken in this Indian-inspired recipe from The Spice House shop in Milwaukee. The refreshing yogurt-based sauce is similar to traditional cucumber raita. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on August 30, 2011 Print Share Prep Time: 20 mins Stand Time: 15 mins Grill Time: 50 mins Total Time: 1 hr 25 mins Servings: 6 Jump to Nutrition Facts Ingredients 3 tablespoons olive oil or canola oil 2 tablespoons bottled minced garlic or 12 cloves garlic, minced 1 tablespoon garam masala* 1 tablespoon grated fresh ginger ½ teaspoon salt 2 ½ pounds meaty chicken pieces (breast halves, thighs and drumsticks) 6 pita bread rounds Cucumber-Mint Sauce (recipe follows) Lime wedges (optional) Cucumber-Mint Sauce 1 medium English cucumber 1 6-ounce carton low-flat plain yogurt (3/4 cup) 2 teaspoons snipped fresh mint salt ground black pepper Directions In small bowl, combine oil, garlic, garam masala, ginger and salt. Brush mixture onto both sides of the chicken. Set aside for 15 minutes. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken, skin side down, on the grill rack over the drip pan. Cover; grill 25 minutes. Turn chicken skin side up. Cover and grill for 25 minutes more or until an instant-read thermometer inserted in chicken registers 170°. (For a gas grill: Preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Place chicken, skin side down, over burner that is turned off. Cover and grill as above). For the last 2 minutes of grilling, place pita rounds on grill rack to heat, turning once during grilling. Serve chicken with pita, Cucumber-Mint Sauce (instructions below) and, if you like, lime wedges. To make Cucumber-Mint Sauce: Halve cucumber lengthwise. Scrape out seeds with a spoon; discard seeds. Thinly slice cucumber; set aside. In a medium bowl, stir together yogurt and snipped fresh mint. Gently stir in sliced cucumber. Season to taste with salt and black pepper. Chill, covered, until serving time. Makes about 2 cups. *For homemade garam masala, combine 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground black pepper, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon and 1/4 teaspoon ground cloves. Print Nutrition Facts (per serving) 529 Calories 27g Fat 38g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 529 % Daily Value * Total Fat 27g 35% Saturated Fat 7g 35% Cholesterol 98mg 33% Sodium 612mg 27% Total Carbohydrate 38g 14% Total Sugars 4g Protein 32g Vitamin C 5mg 24% Calcium 146mg 11% Iron 3mg 19% Potassium 440mg 9%