Food & dining
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    sunday supper

    Recipe for naan with chicken and cucumber raita

    Sally Pasley Vargas for The Boston Globe

    Serves 4


    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.

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



    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

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

    2. Serve with raita. Sally Pasley Vargas