six servings
Indian cooks bake meats in a clay oven, called a tandoor but I find that a grill works beautifully. The yogurt-based marinade tenderizes and flavors the chicken and provides a cooling (albeit spicy) contrast to the cooked meat. This dish is also delicious with turkey and seafood.

1 ½ pounds boneless, skinless chicken breast, trimmed of fat and gristle

Tandoori Marinade
mix all together
1 ¾ cups low-fat plain yogurt
2 ½ tablespoons minced fresh ginger
1 ½ tablespoons minced garlic
1 teaspoon dried red pepper flakes (or to taste)
1 ¼ teaspoons ground cumin
1 ¼ teaspoons dried oregano
1 teaspoon salt
½ teaspoon freshly ground black pepper

Mint-Yogurt Dressing
mix all together
1 ½ cups whole milk yogurt
½ teaspoon ground cumin
3 tablespoons chopped fresh mint leaves
1 teaspoon salt, or to taste

18 flour tortillas, folded and wrapped in a damp cloth

1. Toss the chicken breasts in the Tandoori Marinade to coat and let marinate 30 minutes, or longer covered in the refrigerator.
2. Prepare a hot fire for grilling or preheat a gas grill. Arrange the meat 3 inches from the source of heat, cover, and grill the meat until cooked through, about 6 to 7 minutes per side, depending on the thickness. Remove from the heat and let cool slightly.
3. While the chicken is cooking, pour the Mint-Yogurt Dressing into a serving bowl and arrange the flour tortillas on a serving plate.
4. Cut the cooked chicken thin slices and arrange on a platter. To serve, arrange slices of chicken in a flour tortilla, spoon some of the dressing on top, roll up, and eat with your fingers. Serve with a side vegetable or a salsa.