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The Boston Globe

Food & dining

sunday supper

Recipe for naan with chicken and cucumber raita

Sally Pasley Vargas for The Boston Globe

Serves 4

RAITA

1teaspoon cumin seeds
1cup plain, whole milk yogurt
½cucumber, peeled, seeded, and coarsely grated
2tablespoons chopped fresh mint
2tablespoons chopped fresh cilantro
Salt and pepper, to taste

1. In a dry skillet over medium heat, stir the cumin seeds for 1 minute, or until fragrant. Transfer to a plate to cool.

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2. In a bowl, combine the yogurt, cucumber, mint, cilantro, salt, and pepper. Stir well. Add the cumin seeds and stir again.

SANDWICHES

4rounds of naan, each split on one side
4pieces cooked chicken, sliced off the bone
1cucumber, thinly sliced
2tomatoes, cut into wedges
Few sprigs of fresh mint, leaves removed

1. Stuff each naan with chicken, cucumbers, tomatoes, and mint.

2. Serve with raita. Sally Pasley Vargas

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