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once again, swiped from martha stewart and using reduced or nonfat ingredients. i grilled instead of broiled and it came out fine. i also only seasoned one side of the chicken for a crispier, more textured skin. use a whisk or hand blender if you want the raita to be less chunky and more like you’d find in a restaurant (although you’re only making a 1/2 cup). it goes great with the chicken.

1/4 teaspoon cinnamon
salt and pepper
3 lbs chicken pieces (i used 3 leg quarters, you can just cut up one whole chicken tho)
1 cucumber, peeled, seeded, chopped
1/4 cup reduced fat plain yogurt
1/4 cup nonfat sour cream
2 tablespoons chopped fresh parsley
1/4 teaspoon ground cumin

preheat grill (or broiler)

1. in small bowl mix 3/4 teaspoon salt, 1/4 teaspoon pepper and the cinnamon.
2. sprinkle on skin side of chicken.
3. put the chicken skin-side down on grill (high heat) for 12 minutes or broil six inches from heat for 15 minutes.
4. turn the chicken and cook until the skin is crisp and brown, about 12 minutes more.
5. while chicken is cooking, mix together the sour cream, yogurt, cucumbers, cumin and 1/4 teaspoon each salt and pepper.
6. serve the chicken hot with the raita on the side as a condiment.