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
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
Mix half the yogurt with ginger, garlic, garam masala, paprika, turmeric, salt.
5 min · prep
Score the chicken and coat it in the marinade. Leave 15 minutes.
15 min · rest
Preheat oven to 450 F and cook rice according to package directions.
16 min · boil
Roast chicken on a sheet pan 22 minutes until charred at the edges.
22 min · roast
Grate cucumber, squeeze dry, mix with remaining yogurt and mint.
6 min · prep
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.