1 pound boneless, skinless chicken breasts, trimmed
1 1/2 teaspoon garam masala divided
3/4 teaspoon kosher salt, divided
1 cup thinly sliced seeded cucumber
3/4 cup nonfat plain yogurt
1 tablespoon chopped fresh cilantro or mint
2 teaspoon lemon juice
Freshly ground pepper to taste
4 (6-inch) whole-wheat pitas, warmed
1 cup shredded romaine lettuce
2 small tomatoes, sliced
1/4 cupthinly sliced red onion
1. Preheat grill to medium-high or position rack in upper third of oven and preheat broiler. If grilling, oil the grill rack (see Tips & Techniques). If broiling, coat a broiler pan with cooking spray.
2. Sprinkle chicken with 1 teaspoon garam masala and 1/2 teaspoon salt. Place the chicken on the grill rack or prepared pan and cook until no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side, depending on the size of the breast. Transfer the chicken to a clean cutting board and let rest for 5 minutes.
3. Meanwhile, combine cucumber, yogurt, cilantro (or mint), lemon juice, the remaining 1/2 teaspoon garam masala, and 1/4 teaspoon salt and pepper in a small bowl. Thinly slice the chicken. Split open the warm pitas and fill with the chicken, yogurt sauce, lettuce, tomato, and onion.
These were really good. My brother said that the sauce tasted like sprite (we used mint leaves instead of cilantro.) Also, I didn't feel like buying the Garam Masala spice because it was an expensive spice, and I didn't know if we'd even like it. So, we made our own out of 1/2 teaspoon cinnamon, 1/2 teaspoon cumin, and 1/2 teaspoon corriander. They do sell Garam Masala at Macey's though.