Tandoori Chicken with Cucumber Raita
Savor the bold, smoky flavors of this Tandoori Chicken with Cucumber Raita Juicy chicken marinated in spiced yogurt and roasted to perfection, served with a cool, refreshing cucumber raita for the perfect balance of heat and creaminess.
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
Instructions
- Step 1: Marinate the Chicken : In a large mixing bowl, combine yogurt, lemon juice, ginger-garlic paste, oil, and all spices. Make deep slits in the chicken pieces to help the marinade penetrate. 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 Preheat oven to 425°F (220°C). Place chicken on a lined baking sheet with a wire rack. Bake for 20–25 minutes, turning halfway, until cooked through (internal temperature 165°F / 74°C). For a charred effect, broil for 2–3 minutes at the end. Option 2 – Grill Method Preheat grill to medium-high. Oil the grates to prevent sticking. Grill chicken for 10–12 minutes per side, until cooked and slightly charred.
- Step 3: Prepare the Cucumber Raita : In a bowl, whisk yogurt until smooth. Add grated cucumber, roasted cumin powder, salt, and chopped herbs. 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.