This is a perfect accompaniment to the chicken tikka masala or any spicy dish for that matter. Dip a bit of naan into it to cool things down or simply eat it on the side. It will help use up leftover yogurt from the chicken dish, assuming you buy one large economical container, and because I find it’s better after an hour or so, when the flavors have had a chance to meld, it can be made and sit on the counter while the chicken is in the fridge and under the broiler.
Some raitas use spices but I like this simple one. Depending on what I’m serving it with, I sometimes add a squeeze of fresh lemon juice; it’s not traditional but it brightens it up and you might prefer that. And with cukes, mint and yogurt on hand to use up, don’t forget Cucumber and Mint Soup for another day.
Raita
1 medium cucumber, peeled, seeded and coarsely grated
1/2 cup / 4 oz plain yogurt
2 tablespoons fresh mint, chopped fine
pinch of salt
In small strainers, drain grated cucumber and yogurt. Mix all the ingredients together in a small bowl. Refrigerate at least one hour for flavors to meld. Can be made ahead and refrigerated up to one day.
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