Introduction

Tandoori Chicken is one of the most iconic dishes in Indian cuisine famous for its smoky aroma, vibrant color, and bold flavors. Traditionally cooked in a clay tandoor oven, the chicken is marinated in yogurt, spices, and lemon juice, resulting in tender meat with a charred, flavorful crust.

Pairing it with Cucumber Raita, a cool yogurt-based condiment with grated cucumber and spices, balances the heat of the chicken perfectly. This combination is both refreshing and deeply satisfying.

Why I Love This Recipe

There’s something irresistibly flavorful and aromatic about Tandoori Chicken, and this recipe brings the classic Indian dish to life perfectly. What I love most is how the chicken is marinated in a blend of yogurt, spices, and herbs, then grilled or baked to perfection, resulting in tender, juicy meat with a smoky, slightly charred flavor. Paired with cooling cucumber raita, every bite is a balanced harmony of spice and freshness that excites the palate.

This recipe is a celebration of authentic Indian cuisine. The bold spices infuse the chicken with depth and warmth, while the cucumber raita provides a refreshing contrast that enhances the overall experience. It’s perfect for family dinners, festive occasions, or any time you want a flavorful, aromatic, and satisfying meal.

For me, this dish is a must-have because it’s more than just grilled chicken—it’s a vibrant, flavorful, and aromatic experience. The combination of tender, spiced chicken and creamy, cooling raita makes it a timeless favorite that’s sure to impress at any table.

Why This Dish is a Must-Try

Tandoori Chicken with Cucumber Raita is a vibrant, flavorful, and aromatic dish that brings the taste of India to your table. Here’s why it’s a must-try:

1. Juicy, Tender Chicken – Marinated in yogurt and spices, the chicken remains succulent and full of flavor.
2. Bold, Authentic Spices – A blend of traditional Indian spices infuses the chicken with a smoky, aromatic taste that excites the palate.
3. Refreshing Cucumber Raita – The creamy, cool raita balances the heat of the tandoori spices, adding freshness to each bite.
4. Perfect for Any Occasion – Whether for family dinners, festive gatherings, or casual meals, this dish impresses every time.
5. Healthy and Satisfying – Grilled or baked instead of fried, it’s a wholesome, protein-rich dish that’s both delicious and nutritious.

Trying this recipe guarantees a bold, flavorful, and balanced meal that’s sure to impress and satisfy anyone who loves aromatic, spiced cuisine.

Recipe Details

• Preparation Time: 15 minutes (plus 6–8 hours marination)
• Cooking Time: 25–30 minutes
• Total Time: 6 hours 45 minutes to 8 hours 45 minutes (including marination)
• Servings: 4
• Calories: ~320 per serving (including raita)

Ingredients

For the Tandoori Chicken

• 1.5 lbs (700 g) bone-in chicken pieces (drumsticks/thighs preferred, skin removed)
• 1 cup plain Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon ginger-garlic paste
• 1 tablespoon vegetable oil
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1–2 teaspoons Kashmiri red chili powder (mild, for color) or paprika
• ½ teaspoon ground black pepper
• Salt, to taste

For the Cucumber Raita

• 1 cup plain yogurt
• ½ cup grated cucumber (peeled, seeds removed)
• ½ teaspoon roasted cumin powder
• Salt, to taste
• 1 tablespoon fresh cilantro or mint, finely chopped

Step-by-Step Preparation Method

Step 1: Marinate the Chicken

1. In a large mixing bowl, combine yogurt, lemon juice, ginger-garlic paste, oil, and all spices.
2. Make deep slits in the chicken pieces to help the marinade penetrate.
3. Coat chicken thoroughly in the marinade, cover, and refrigerate for 6–8 hours (overnight is best).

Step 2: Cook the Tandoori Chicken

Option 1 – Oven Method

1. Preheat oven to 425°F (220°C).
2. Place chicken on a lined baking sheet with a wire rack.
3. Bake for 20–25 minutes, turning halfway, until cooked through (internal temperature 165°F / 74°C).
4. For a charred effect, broil for 2–3 minutes at the end.

Option 2 – Grill Method

1. Preheat grill to medium-high.
2. Oil the grates to prevent sticking.
3. Grill chicken for 10–12 minutes per side, until cooked and slightly charred.

Step 3: Prepare the Cucumber Raita

1. In a bowl, whisk yogurt until smooth.
2. Add grated cucumber, roasted cumin powder, salt, and chopped herbs.
3. Mix well and refrigerate until serving.

Step 4: Serve

• Place hot tandoori chicken on a serving platter.
• Serve with cucumber raita on the side, along with lemon wedges and sliced onions.
• Optional: Sprinkle fresh cilantro on top.

How to Serve

• Serve hot with naan, parathas, or steamed basmati rice.
• Add a side salad for freshness.
• For a street-food style meal, serve with green chutney and pickled onions.

Additional Recipe Tips & Variations

• Smoky Restaurant-Style Flavor: Place a small bowl with hot charcoal inside the cooked chicken dish, drizzle with ghee, cover, and let smoke for 2–3 minutes.
• Spice Adjustments: Reduce chili powder for milder heat, or add chopped green chilies for extra spice.
• Boneless Option: Boneless thighs work well and cook faster (12–15 minutes in oven).
• Extra Moisture: Add 1 tbsp cream to marinade for richer flavor.

Freezing & Storage

• Uncooked Marinated Chicken: Freeze up to 1 month in an airtight container. Thaw before cooking.
• Cooked Chicken: Refrigerate up to 3 days or freeze for up to 1 month. Reheat in oven at 350°F (175°C) until hot.
• Cucumber Raita: Best eaten fresh, but can be refrigerated for up to 1 day (cucumber may release water).

Special Equipment Needed

• Mixing bowls
• Whisk (for raita)
• Baking sheet & wire rack (for oven method)
• Grill or air fryer (optional)
• Tongs

FAQ

Q: Can I make this without a tandoor or grill?
Yes — the oven method works beautifully, and broiling gives that charred look.

Q: Why is my chicken dry?
Overcooking is the most common reason use a thermometer to check doneness.

Q: Can I use store-bought tandoori masala?
Absolutely — replace individual spices with 2–3 tablespoons of tandoori masala mix.

Q: Can I use Greek yogurt for the marinade?
Yes — Greek yogurt is thicker, so you may need to thin it slightly with water or lemon juice.

Conclusion

Tandoori Chicken with Cucumber Raita is a celebration of vibrant spices, smoky aroma, and refreshing coolness. This classic pairing delivers a satisfying contrast — the heat and char of the chicken meeting the chill and creaminess of the raita. Whether cooked in the oven, on the grill, or over an open flame, this dish is sure to transport your taste buds to the heart of India.