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Tandoori-Style Chicken with Cucumber Raita
Indian

Tandoori-Style Chicken with Cucumber Raita

Yogurt-and-spice marinated chicken roasted hard, with a cooling cucumber raita and basmati underneath.

Total
40 min
Prep
15 min
Cook
25 min
Serves
4
  • healthy
  • meal-prep

Ingredients

For 4 servings

  • chicken thighs24 oz
  • basmati rice2 cup
  • cucumber¾ piece
  • tomato1 piece
  • plain yogurt16 tbsp
  • garam masala4 tsp
  • paprika4 tsp
  • ground turmeric1 tsp
  • fresh ginger4 tsp
  • garlic8 clove
  • lemon1¼ piece
  • fresh mint4 tbsp
  • salt1 tsp

You'll need

oven · sheet pan · pot · bowl

Method

  1. Mix half the yogurt with ginger, garlic, garam masala, paprika, turmeric, salt.

    5 min · prep

  2. Score the chicken and coat it in the marinade. Leave 15 minutes.

    15 min · rest

  3. Preheat oven to 450 F and cook rice according to package directions.

    16 min · boil

  4. Roast chicken on a sheet pan 22 minutes until charred at the edges.

    22 min · roast

  5. Grate cucumber, squeeze dry, mix with remaining yogurt and mint.

    6 min · prep

  6. Rest chicken 5 minutes. Serve on rice with raita and lemon.

    5 min · rest

Serving suggestion

Squeeze the grated cucumber properly dry or the raita turns to water.

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